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Chicken Scrapple

 

Chicken Scrapple recipe
82

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Ottawa, Canada
 4 months ago

I have never used cayenne pepper in mine, nor dipped it in flour before frying. I got my recipe from my Grandmother back in the 1960's. But I have fried it and added salt and maple syrup both collectively and separately. Awesome with and without maple syrup!!!
She also taught me pork, beef, deer, elk and duck Scrapple. You can actually use any meat, but the spices vary with the type of meat. Variations also include using mostly corn meal and a little oatmeal.

Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 65028% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 1352mg 56%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 147g
Vitamin A 5% Vitamin C 1%
Calcium 4% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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