3 cup of Chicken broth
1/4 teaspoon of Thyme, ground fine
1 1/3 cup of Cornmeal (yellow)
1/4 teaspoon of Cayenne
1 tablespoon of Flour
2 lb Chicken parts
1 1/2 teaspoon of Salt
1 Onion, chopped
1/4 teaspoon of Sage, ground fine
6 Peppercorns (cracked)
DIRECTIONS
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the
bones and inedible parts from the cooked chicken, then chop or grind the
cooked meat into fine pieces. Be careful if you use a food processor, so
that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme,
sage and cayenne with about 1 cup of cold water. Stir well. Now slowly
stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for
about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill
until firm. To serve: remove from pan, cut into slices, roll in flour or
cornmeal, and fry in a greased frying pan.
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