Potted chicken is a traditional Irish dish made by cooking chicken in a pot with a variety of other ingredients, including onions, carrots, celery, and potatoes. The chicken is then shredded and served with a variety of dipping sauces.
Or two small ones.
Boil the chicken(s) lightly.
Remove the meat fromthe chicken, then bone and skin it.
Mince until fairly fine.
Season withsalt, the pepper, and spices, and the finely chopped onion or shallot,then stir in stock and run through blender or food processor.
.
Butter well a deep casserole or dish and stretch the bacon slices with aknife, then line the dish with them, reserving some for the top.
Pour inthe meat mixture and level off.
Dot the top with butter.
Lay the rest ofthe bacon on top.
Cover with foil and a lid.
Stand the casserole in acontainer of hot water reaching halfway up the side of the casserole.
Bakeat 180C/350F for about 1 1/2 - 2 hours.
When ready, run a knife around theedges and leave to get cold.
When cold, press down with a spoon, pour theclarified butter over the top, and keep in a cold place until needed.
Serves 8-10.
Ingredients
Directions
Or two small ones.
Boil the chicken(s) lightly.
Remove the meat fromthe chicken, then bone and skin it.
Mince until fairly fine.
Season withsalt, the pepper, and spices, and the finely chopped onion or shallot,then stir in stock and run through blender or food processor.
.
Butter well a deep casserole or dish and stretch the bacon slices with aknife, then line the dish with them, reserving some for the top.
Pour inthe meat mixture and level off.
Dot the top with butter.
Lay the rest ofthe bacon on top.
Cover with foil and a lid.
Stand the casserole in acontainer of hot water reaching halfway up the side of the casserole.
Bakeat 180C/350F for about 1 1/2 - 2 hours.
When ready, run a knife around theedges and leave to get cold.
When cold, press down with a spoon, pour theclarified butter over the top, and keep in a cold place until needed.
Serves 8-10.
