- 2 whole chicken breasts
- 4 chicken Legs And Thighs
- 3 stalk Celery
- 2 Carrots
- 4 chicken bouillon cube
- 3 sli Hard Dry Toast
- 1⁄4 c water
- 1 T flour
1. Stewi chicken, vegetables, and bouillon until done and almost dry. Remove chicken and bone it. Grindi chicken, vegetables and toast in food grinder.
2. Mixi 1/4 cup water and flour to make a chicken gravy with residue from stewing chicken.
3. Mix with ground chicken until moist.
4. Pat into a loaf dish and press down firm and solid.
5. Place in refrigerator.
6. Slice when cold and serve.
7. Serves 8 Source: Mountain Measures -- Junior League of Charleston, WV ed.