Chicken and Ham Forcemeat

Preparation info
  • Yield:

    5 cups

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About


  • 12 ounces chicken breast, boneless
  • 4 ounces cooked ham
  • 2 la


Put the chicken and ham in a food processor and puree, gradually adding the egg whites, until smooth, about 3 minutes. Add the salt and pepper and briefly mix in. Put the puree in a bowl inside a bowl of ice and refrigerate for 1 hour.

Beat in 1 cup of the cream. Whip a second cup of cream to s