Chicken and Ham Forcemeat


  • 12 ounces chicken breast, boneless
  • 4 ounces cooked ham
  • 2 large egg whites
  • ¼ teaspoon salt
  • 2 pinches freshly ground pepper
  • 2 to 2¼ cups whipping cream


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 soft peaks and fold into the puree. Cook a piece of the forcemeat in salted, simmering water to check for seasoning and texture. If it is too dense, add another ¼ cup of cream. Keep chilled until needed.