Chicken Scrapple
Chicken Scrapple recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken broth
|
|
| 1 ⅓ | cups |
cornmeal
yellow |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
sage
fine |
*
|
| ¼ | teaspoon |
thyme
fine |
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | pounds |
chicken
parts |
|
| 1 |
onions
chopped |
*
|
|
| 6 |
peppercorns
cracked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken broth
|
|
| 315 | ml |
cornmeal
yellow |
|
| 15 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
sage
fine |
*
|
| 1.3 | ml |
thyme
fine |
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 907.2 | g |
chicken
parts |
|
| 1 | x |
onions
chopped |
*
|
| 6 | each |
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 purée 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.
