CHICKEN-PRESSED

1- 4 lbs. chicken                       1 Tbsp. gelatine to each pint broth

                                                           Salt and pepper

            Place chicken in a kettle with a small amount of water, season, cover closely, and simmer until the meat falls from bones. Skim pieces from kettle and scrape any remaining meat from bones, separating light and dark meat.

            Soften the gelatine, using 2 Tbsp. of water for each Tbsp. of gelatine, and add to the boiling chicken broth. Place meat in a loaf pan,, laying white and dark meat in alternate layers, and moistening each layer with a little broth. When all of the meat is in the pan, cover with remaining broth; place a plate on top and weigh with a heavy object. Refrigerate overnight. This makes an attractive luncheon dish and sliced and served with parsley Serves 6

            Also delicious in a sandwich. The same method can be used with turkey, pork, beef, any other fowl, or meat

            For an interesting variation, chop whites and yolks of eggs separately and add in alternate layers with white and dark meat, or arrange egg in bottom of pan or in a ring mould. Unmould, slice, and serve on lettuce leaves.
©Al (Alex-Alexander) D. Girvan. All rights reserved.