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Features for "Potted Chicken"
Served as appetizer. Non-vegetarian.
Ingredients for "Potted Chicken" (Click here for measurement conversion) 1 large Chicken, about 4 lb
2 Tablespoons Butter
1 Shallot or small Onion
1 pinch ground Cloves
1 pinch ground Allspice
300 ml Chicken stock
12 slices Bacon
Salt and Pepper, to taste
8 oz clarified Butter
Method for "Potted Chicken"
Boil the chicken lightly. Remove the flesh from the chicken, then bone and skin it. Mince until fairly fine. Season withs salt, the pepper, and spices, and the finely chopped onion or shallot. Then stir in stock and run through blender or food processor. Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the chicken mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180°C or 350°F for about 1.5 to 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed.
Comments
Serves: 8-10
Nutritional Information Per Serving (approx): 284 Calories, 31g Fat, 1g Protein, 1g Carbohydrate, 80mg Cholesterol, 155mg Sodium
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