Chicken scrapple
Instructions:
- This recipe originally called for a plump, freshly butchered stewing hen. It has been updated slightly, saving you the trouble of wringing a chicken’s neck. This recipe now cooks in minutes rather than hours
- 14 ounces boned, cooked chicken
- 3 cups plus 1 cup water, divided use
- 2 chicken bouillon cubes
- 2 teaspoons salt
- 1 teaspoon onion salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 1 cup corn meal
- 2 eggs
- 1/4 cup fat [may be shortening, salad oil, or butter]
- In a large saucepan, toss chicken, 3 cups water, bouillon cubes, salt, onion salt, pepper, and thyme.
- Cook to the boiling point, then reduce heat and cook mixture slowly for about 5 minutes.
- During the cooking, break the chicken up in little pieces with a fork.
- Now mix cornmeal with 1 cup water until smooth. Stir into the chicken mixture and cook until thick, stirring constantly.
- Lower heat and continue cooking 10 minutes longer. Transfer the mixture to a large rectangular kitchen tray and level surface.
- Chill and cut into 2-inch squares.
- Dip each square into slightly beaten egg and fry in hot melted fat until crisp and brown on both sides.
- This takes just a few minutes. Serves 6 to 8.