Chicken Loaf

[Constance]

1 hen, cooked, boned and chopped
1 cup cooked rice, firmly packed
1/8 cup chopped pimiento
3 cups bread crumbs, firmly packed (fresh?)
1 1/2 teaspoons salt; pepper
3 cups rich chicken broth

Mix all together. Bake in greased pan, 1 hour at 425-450 with large pan of water underneath.

Gravy:
1/2 cup butter or chicken fat
1 pint broth
1/2 cup cream or whole milk
paprika, salt, pepper to taste
1/2 cup flour
1//8 tsp lemon juice
chopped parsley
1 large can mushrooms, drained

Cook until thickened. Serve with loaf.

This was one of Grandma's "luncheon" recipes. I might add a little fresh thyme.

 

[BreezyCooking]

What size "hen"? There's a big difference between a 2-1/2# broiler/fryer & a 5#-6# roaster; not to mention once you get into the larger (& pricier) stewing hens & capons. Or can you give an approximation of cooked meat once it's off the bone? Also - what size "greased pan"?

Sounds delicious though, & I'd love to try it if I can get an answer to the above questions.

 

[Constance]

Grandma Snarr's hens came from the butcher, and she didn't have to skimp on money. I'd use two fryers, and probably a loaf pan. You'll just have to experiment a little. I was a very little girl when she made this, and delegated to cutting the crusts off bread for tea sandwiches and filling little silver bowls with mints and nuts.

 

[BreezyCooking]

Oh, okay - thanks. So this isn't something you've made yourself yet?