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Sunday, October 16, 2011

Potted Chicken and Ham


7 oz butter
7 oz Cooked skinless chicken or turkey cut into pieces
3 1/2 oz Cooked ham, cut into pieces
black pepper to taste
1/4 tsp ground nutmeg
Pinch of ground allspice
pinch of cayenne pepper
4 fresh bay leaves

To clarify the butter, place it in a small saucepan and melt over a low heat for 3-4 minutes, taking care not to let it brown. Line a sieve with a damp muslin, place over a bowl and pour the butter into the sieve, discarding the milky deposit left in the pan. Leave the strained liquid (clarified butter) to cool for 5-10 minutes.

Meanwhile, blend the chicken or turkey and the ham until fairly smooth in a food processor. Add the pepper, nutmeg, allspice and cayenne to taste and blend until combined. Gradually pour in just under three-quarters of the clarified butter, blending all the time until mixed well.

Spoon the mixture into small dishes or ramekins and tip each with a bay leaf. Pour over the remaining butter to seal, then refrigerate for 2-3 hours, or overnight...

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