Title: Pressed Chicken
Categories: Entree Fowl Blank
Yield: 8 Servings

2		Whole chicken breasts
4		Chicken legs and thighs
3		Stalks celery
2		Carrots
4		Chicken bouillon cubes
3	sl	Hard dry toast
1/4	c	Water
1	tb	Flour

Stew chicken, vegetables, and bouillon until done and almost dry. Remove chicken and bone it. Grind chicken, vegetables and toast in food grinder. Mix 1/4 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.

Serves 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Miss Virginia Kelly

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