Chicken Loaf

Preparation info

  • Difficulty


  • Serves


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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


  • 1 (4 to 5 lb.) stewing chicken, cut up
  • c. soft bread crumbs
  • 2 eggs, beaten
  • tsp. rosemary leaves
  • Pinch of marjoram leaves Salt
  • Pepper
  • Few grains ground nutmeg
  • 2 branches celery, diced
  • 1 c. dairy sour cream
  • 2 tblsp. chicken broth (optional)


  • 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.