Chicken Scrapple

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#28358

serves/makes:

ready in:
over 5 hrs

ingredients

1/4 cup onion, finely minced
1/2 teaspoon thyme
1/2 teaspoon sage
1 pinch ground cloves
1/2 teaspoon paprika
2 tablespoons butter
3 1/2 cups chicken stock
1 cup cornmeal
2 cups cooked chicken*
all-purpose flour
oil, for frying

directions

Saute onion, thyme, sage, cloves and paprika in butter for 3-5 minutes. Add stock and cornmeal and cook, at a simmer, stirring, for 30 minutes. Add chicken.

Pour mixture into a 8 X 3 inch loaf pan and let cool to room temperature. Cover and refrigerate overnight.

Cut into 1/4 inch slices, dust with flour and saute in oil until lightly browned. Serve with eggs.

* mince chicken and season with salt and pepper to taste, before adding to other ingredients.

Recipe Source: "The Carneal House Inn, Covington, Kentucky"