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Potted Chicken

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each chicken
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2 tablespoons butter
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1 each shallots
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1 pinch cloves
ground
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1 pinch allspice
ground
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1 ½ cup chicken broth
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12 slices bacon
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Ingredients

Amount Measure Ingredient Features
1 each chicken
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3E+1 ml butter
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1 each shallots
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1 pinch cloves
ground
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1 pinch allspice
ground
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355 ml chicken broth
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12 slices bacon
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Directions

Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it.

Mince until fairly fine. Season with 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 meat 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 350℉ (180℃) F for about 1½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 10671% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 362mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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