Pressed Chicken
Yield
8 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Whole |
chicken breasts
|
*
|
| 4 | each |
chicken thighs, boneless, skinless
and legs |
*
|
| 3 | Stalks |
celery
|
*
|
| 2 | each |
carrots
|
|
| 4 | each |
chicken bouillon cubes
|
*
|
| 3 | slices |
bread
hard, dry, toasted |
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Whole |
chicken breasts
|
*
|
| 4 | each |
chicken thighs, boneless, skinless
and legs |
*
|
| 3 | Stalks |
celery
|
*
|
| 2 | each |
carrots
|
|
| 4 | each |
chicken bouillon cubes
|
*
|
| 3 | slices |
bread
hard, dry, toasted |
|
| 59 | ml |
water
|
|
| 15 | ml |
all-purpose flour
|
|
Directions
Stew chicken, vegetables, and bouillon until done and almost dry.
Remove chicken and bone it.
Grind chicken, vegetables and toast in food grinder.
Mix ¼ cup water and flour to make a chicken gravy with residue from stewing chicken.
Mix with ground chicken until moist.
Pat into a loaf dish and press down firm and solid.
Place in refrigerator.
Slice when cold and serve.
