Home
Food
Recipe of the day: posh tarts

Barbecue recipes: best ever round-up!

10 ways with tomato purée
Diet & wellbeing
Feeling bloated? See 10 possible causes

Your summer shape-up plan: lose half a stone in 2 weeks

Put together the ultimate healthy summer salad
Fashion & beauty
20 dresses for every body shape

5 of the best BB creams

How to make eyes look bigger
Homes
Sofas, sofas! Country Living's new dfs range

How to revamp a radiator

Stylish Jubilee cushions

Funky 1950s style

Wild and wonderful Union Jack finds
Craft
Stylish knits for summer

Get set for outdoor entertaining: seating, decorations, lighting and more to make...

Bring out the bunting: sew your own, or print our free version
Country & travel
It's Walk in the Woods Month: know your trees

Royal days out for the Jubilee

Eat out: perfect picnic spots
Community
Show us what you've made - in your forum

Photos of your pets
Shop
Directory
Audio and Visual

Health and Beauty

Potted chicken

Mrs Beeton’s way with leftover chicken was still popular in the 1930s as a spread for teatime sandwiches – very Noël Coward.

Be the first to rate this recipe

Recipe

Photos

Comments

Save this recipe

Add to a Collection

New Collection

Add ingredients to my shopping list

Add to a Shopping List

New Shopping List

Submit your version

Cancel

You must be logged in to use this feature.

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book

PRINT

Search Again

Serves: 4

Edit

Total Time: 30

Prep Time: 10

Cook Time: 20

Ingredients

U.S.

U.K.

Conversion chart

Makes 2 small jars
6 tablespoon(s) finely chopped
cooked chicken
6 tablespoon(s) strong chicken stock
3 tablespoon(s) melted butter
¼ teaspoon grated nutmeg or mace
½ teaspoon powdered allspice
salt

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.