Supreme of Chicken

• 3 spring chickens, breast and wings
• ½ cup poultry fat or butter
• ¼

Remove skin from the breast of the chickens. With a sharp knife cut through the flesh, close to the wishbone, along the breast bone and around the wing joint and remove the solid white breast meat. Reserve the smaller piece, next to the bone, and the white meat of wings for the force meat, directions below. From and through the thin side of the larger pieces of breast meat (raw), cut an opening