Pressed Chicken Sandwich Meat
(as made by my Danish Grandma)
Cover a stewing hen with water. Add 1/2 Tblsp. salt and 1/8 tsp. pepper then simmer until done. Drain & save broth. Cool meat until it can be handled then remove & discard bones. In large bowl, mix light & dark meat with 2 Tblsp. minced onion & about 3/4 tsp. sage.
In small bowl mix 1/2 cup cool chicken broth, 1 envelope dry unflavored gelatin and 1 cube chicken bouillon that's been dissolved in a bit of boiling water - pour this mix over meat and toss to coat everything.
Press this firmly into a container (she used a bread loaf pan) cover with waxed paper then weight down with something heavy (she used a brick). Chill. Unmold and slice for sandwiches. She always had dark bread (homemade) buttered and sliced thin.
* This post was
edited 04/19/12 06:40pm by hokeypokey *