Chicken dog

Yield: 6 servings

Measure Ingredient
1½ cup Milk, scalded
7 tablespoons Butter
2 cups Soft, bread crumbs
2 cups White chicken meat, cooked chopped
2 \N Eggs, lightly beaten
1 tablespoon Chopped fresh parsley
2 teaspoons Chopped fresh tarragon
1 tablespoon Grated onion
\N \N Salt and fresh ground pepper
2 tablespoons All-purpose flour
½ cup Milk
½ cup Chicken stock
½ cup Sour cream

Heat oven to 375 F. Pour scalded milk into a large bowl. Add 5 T butter; let melt. Add bread crumbs, chicken meat, eggs, parsley, tarragon, onion, ½ t salt, and ½ t pepper. Mix thourghly. Pat mixture into a loaf pan. Place the loaf pan in a roasting pan; pour boiling water around the loaf pan to come halfway up the sides. Bake 1 hour.

Carefully pour off juices; reserve. Un mold chicken loaf onto a platter. Keep warm. Remove excess fat from meat juices.

Melt 2 T butter in a medium saucepan over medium-low heat. Stir in flour; cook stirring constantly, 2 minutes. Add meat juices, ½ cup milk, and the Chicken Stock. Simmer until slightly thickened. Remove from heat; stir in sour cream, and add salt and pepper to taste.

Serve with the chicken loaf. Submitted By JIM KILGORE On 03-02-95

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