Chicken Loaf Pasadena
cjRecipes.com4 cups ground chicken meat from fryer
1 egg PLUS
1 egg white
1-1/2 teaspoons salt
8 grinds of the pepper mill
2 Tablespoons minced shallots
Dash of nutmeg
1/2 teaspoon dried tarragon
2-3 Tablespoon Cognac
1 cup regular milk
1/2 cup non fat dry milk
GARNITURE FOR STUFFING:
1/2 cup diced chicken
salt and pepper
1 Tablespoon minced shallots
1 Tablespoon Cognac
pinch of tarragon
5 Tablespoons shelled pistachio nuts
Bone and skin chicken. Reserve bones and carcass for chicken stock.
Dice one breast half and reserve for stuffing garniture, using the second breast half
and the rest of the meat to grind up for the stuffing.
If you do not have a food processor, grind up the meat, then beat in the rest of the ingredients.
Cut the meat into 1-inch pieces and puree in the processor in 2-3 batches.
Then return all to food processor, add the rest of the ingredients and puree for a minute
until finely ground.
Toss the garniture, chicken, pistacios and seasonings in a bowl and fold into the stuffing.
Place the mixture into a lightly greased bundt pan.
Bake at 350 degrees for 1-1/2 to 2 hours.
