Chicken Loaf

Name: Chicken Loaf
Yield: Serves 6
Ingredients: 2 branches celery, diced; Few grains ground nutmeg; Pepper; Pinch of marjoram leaves Salt; 2 tblsp. chicken broth (optional); 1 c. dairy sour cream; 1 (4 to 5 lb.) stewing chicken, cut up; 1½ c. soft bread crumbs; 2 eggs, beaten; ⅛ tsp. rosemary leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Sour cream and herbs add subtle, new flavors to this favorite

Ingredients

1 (4 to 5 lb.) stewing chicken, cut up
1½ c. soft bread crumbs

Main course

Method

Cook chicken in boiling, salted water until tender, about 3 hours, or pressure cook. Remove meat from bones; cut up.
Combine chicken with remaining ingredients; toss lightly.
Pour into greased 8½ X 4½ X 2½″ loaf pan. Set in pan of hot water and bake in moderate oven (350°) 50 minutes, until knife inserted in center comes out clean. Unmold, slice.