Potted Chicken
Yield
8 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
shallots
|
*
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | pinch |
allspice
ground |
*
|
| 1 ½ | cup |
chicken broth
|
|
| 12 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
shallots
|
*
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | pinch |
allspice
ground |
*
|
| 355 | ml |
chicken broth
|
|
| 12 | slices |
bacon
|
|
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.
