chicken loaf
From my grandmother and adapted by my mother, this 1950's recipe still tastes great. It was selected and published in The Original Tennessee Homecoming Cookbook, p. 88, Edited by Daisy King 1985.
prep time
cook time
method
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yield
6 - 8
Ingredients
- 1 - hen about 6 lbs, or 2 broilers
- 1 - carrot
- 1 - onion, small
- 3 - stalks of celery
- 1 - carrot, sliced
- 1 cup onion, diced
- 1 cup celery, diced
- - salt and pepper to taste
- 1 cup rice, cooked
- 2 cups fresh bread crumbs (may use a mix of white bread and cornbread)
- 1 cup pimento, chopped
- 3 cups chicken broth
- 5 - eggs, well-beaten
How To Make chicken loaf
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Step 1Cover chicken with water and add carrot, onion, celery stalks and salt & pepper to taste. Let simmer until done and cool in broth.
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Step 2De-bone chicken and combine meat with remainder of ingredients.
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Step 3Put mixture into a greased 13" x 9" x2" baking dish and bake in a 350 degree F oven for 1 hour.
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Step 4Let set for 10-15 minutes, then cut into squares and serve with the following sauce: Sauce 1/4 cup all-purpose flour 1/2 cup butter 1 can cream of mushroom soup 2 cups chicken broth dash of lemon Combine flour, butter, soup and broth; cook until thick. Add lemon and serve over chicken squares.
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Step 5UPDATE: If you want to save time, skip step #1 above and buy the readily available roasted chicken from your grocery store. The downside will be that you will have to replace the very flavorful homemade chicken stock with canned stock. Also experiment with the taste by using your favorite seasoning blend in step #2, e.g., Tony Chachere's Creole Seasoning.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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