Pressed Chicken

* Exported from MasterCook II *

Pressed Chicken

Recipe By : Miss Virginia Kelly
Serving Size : 8 Preparation Time :0:00
Categories : Entreé Fowl & Game
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole Chicken Breasts
4 Chicken Legs And Thighs
3 Stalks Celery
2 Carrots
4 Chicken Bouillon Cubes
3 Slices Hard Dry Toast
1/4 C Water
1 Tbsp Flour

Stew chicken, vegetables, and bouillon until done and almost dry.
Remove chicken and bone it. Grind chicken, vegetables and toast in food
grinder. Mix 1/4 cup water and flour to make a chicken gravy with
residue from stewing chicken. Mix with ground chicken until moist. Pat
into a loaf dish and press down firm and solid. Place in refrigerator.
Slice when cold and serve.

Serves 8

Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974

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