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