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Potted chicken
Ingredients
Makes 2 small jars
6 tablespoons finely chopped
cooked chicken
6 tablespoons strong chicken stock
3 tablespoons melted butter
¼ teaspoon grated nutmeg or mace
½ teaspoon powdered allspice
salt
Mrs Beeton’s way with leftover chicken was still popular in the 1930s as a spread for teatime sandwiches – very Noël Coward.
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Method
Heat the chicken with the stock till it boils, immediately remove from the heat and beat in the butter. Add the spices, taste and add salt if necessary. For a smoother paste, pop everything in the processor and blitz briefly, leaving the mix a little lumpy.
Pot up and leave to cool. It can be used immediately or will keep for a week in the fridge. Freeze if you want to store it for any longer than this.
Comments
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