Irish Potted Chicken
Serves 8
1 4lb Chicken
12 x Slices Bacon
350g (12oz) Shallots or Small Onions
300ml (½ pint) Chicken Stock
225g (8oz) Clarified Butter
2 tbsp Butter
1 pinch Ground Cloves
1 pinch Ground Allspice
Salt & Black Pepper
Lightly boil the chicken .
Remove the meat from the chicken.
Finely mince until fairly .
Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor.
Butter well a deep casserole and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top.
Pour in the meat mixture and level off.
Dot the top with butter.
Lay the rest of the bacon on top.
Cover with foil and a lid.
Stand the casserole in a container of hot water reaching halfway up the side of the casserole.
Bake in a pre-heated oven at 180°C; 350°F: Gas 4 for about 1½ - 2 hours.
When ready, run a knife around the edges and leave to get cold.
When cold, press down with a spoon, pour the clarified butter o
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