Carefully spread mashed potatoes over top and sides of the loaf to make a half-inch potato frosting. Shape into an 8x4-in.
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For glaze in a small bowl mix wing sauce mustard and honey.
Chicken loaf recipe. Flatten the chicken with the back of a spoon. Bake in preheated oven for 50 minutes. Preheat oven to 350 degrees F 175 degrees C.
Clean chicken off bones and remove spices and vegetables from stock. Step 2 Add chopped celery onion and salt to taste. Loaf on a greased 15x10x1-in.
Press each of the seams to form a single layer of dough. Step 4 Drain and strain broth. Cut the chicken into pieces.
Take off heat and leave till cool. Fold in gelatin 1 envelope per. Add an inch of water place a large steamer basket or large colander in the pan and bring to a boil.
Add the egg salt black pepper cayenne Worcestershire Tabasco and bread crumbs. In a large bowl combine the eggs bread crumbs mayonnaise soup mix parsley horseradish salt garlic powder sage thyme and pepper. Combine the chicken onions garlic celery bell peppers and parsley together in a mixing bowl.
On a parchment paper lined cookie sheet spread both cans of crescents length wise to form a long rectangle. Press the mixture into the. Add the chicken blue cheese salt pepper eggs and 1 12 cups of the panko and mix until well combined.
Remove the chicken from the marinade and place in the steamer in a single layer. Line a rimmed baking sheet with aluminum foil. Step 3 Bake 1 14 hours at 325 degrees or until firm.
Place in a greased 13x9-in. Process in blender until carrot is very fine. Preheat oven to 375 degrees F.
Blend fat and flour. Mix together then stir in ketchup and barbeque sauce. Stir in chicken broth and cream.
Step 1 Combine ingredients mixing lightly. Mix well and pour mixture into a bread loaf pan. In a large bowl combine the ground chicken breadcrumbs milk eggs onion parmesan cheese parsley ketchup Worcestershire sauce salt garlic powder dried oregano and black pepper.
Step 4 Melt butter blend in flour. Cut the carrot onion into chunks and add to blender. Step 5 Cool and skim off fat.
Add this to the bowl with the ground chicken and stir. Score with a fork to make a swirly design. Bake in a pan of hot water in moderate oven 350 degrees 50 minutes - until knife inserted in center comes out clean.
Pack mixture into greased 9 x 5 x 3-inch loaf pan. Step 1 Cover chicken pieces with water. If you have a meat grinder you can grind this mixture through a 12-inch die for a smoother texture but its not necessary for flavor.
Add the boiling water chopped onion celery bay leaf salt and pepper. Combine chicken and bread crumbs in large bowl. Beat eggs slightly in bowl.
Preheat oven to 350 degrees. Bake at 350 degrees F for about 40 minutes. Add 2 cups of mozzarella cheese on top of the chicken.
Unmold the loaf onto serving platter and slice to serve. Step 3 Cook until tender. Add parsley salt and paprika.
In a large bowl combine chicken cheese broccoli and mayonnaise and red peppers optional. Steam until cooked through about 5 minutes flipping once halfway through. Add the hot sauce to the bowl and stir to combine.
Pour into greased loaf pan. Cover bring to a boil and sim-mer for 1-½ hours or until the chicken is tender. Preheat the oven to 350 F.
Arrange bacon over top. Add the remaining wet ingredients milk eggs tomato sauce and Worcestershire sauce and stir to mix. Spoon over meat loaf.
Preheat the oven to 350ºF. Line a baking sheet with wax paper and spread the chicken mixture onto the wax paper. Shape into a loaf.
Add the remaining 7 ingredients to the blender. In a food processor cover and process chicken in batches until ground. Transfer to a cutting board and chop into 14-inch pieces.
Bake the chicken loaf for 55 to 65 minutes or until the mixture is set and registers 160 F with a meat thermometer. Put meat and stock back in kettle. Put stock in refrigerator till cool sufficient to skim fat off top.
Wash and put in a large saucepan. In a medium bowl combine all of the dry ingredients breadcrumbs onion parmesan parsley garlic powder salt and pepper and stir to mix. In a large bowl combine the chicken stuffing mix crumbs cheese egg onion salt pepper and garlic pepper seasoning.
Serve with cranberry sauce or mustard sauce if desired. Cook slowly until thickened stirring constantly. In a large bowl crumble the ground chicken.
Cover and let stand 10 minutes then run a knife around the edge of the pan. Step 5 Stir in broth and remaining ingredients stirring until thickened. Use your hands to mix together until everything is evenly distributed.
Step 2 Pack into well greased 9 x 5 x 2 34 inch loaf pan. Crumble chicken over mixture and mix well.
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