The Recipe Bin: Irish - Entrees: Poultry

    Potted Chicken
     
     
    1 Large Chicken (About 4 Lbs)
    2 tbsp Butter
    1 Shallot Or Small Onion
    1 pinch Ground Cloves
    1 pinch Ground Allspice
    300 ml Chicken Stock
    12 Slices Bacon
    Salt
    Pepper
    8 oz Clarified Butter
     
     
    • Boil the chicken lightly.
    • Remove the meat from the chicken, then bone and skin it.
    • Mince until fairly fine.
    • Season with salt, 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 or dish 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 at 180°C/350°F 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 over the top, and keep in a cold place until needed.
     
    Makes approximately 8-10 servings.

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