Golden Poppies our State Wildflower

Monday, December 14, 2015

POTTED BEEF & POTTED CHICKEN RECIPES..great for sandwiches/Perfect for teatime or suppers

This first recipe is a great way to use up any cold roast beef, ham OR chicken.

The recipe has been around for hundreds of years in the farms of The North of England...just use whatever you have on hand and add spices of choice.
It HAS to be topped with melted (NOT clarified) butter as this forms a protective seal on the top.

Grind/mince/process the cooked boneless and skinless meat twice to get a fine mix 

Then blend this with a quarter of the weight of meat with softened butter

adding 1/2 - 1/4tsp ground nutmeg or mace to every 1 pound of cooked meat
Mix it very well with a wooden spoon ( don't use a food processor as you don't want to slice the meat anymore), but you have to beat the butter INTO the meat.

Season this with crushed or ground black pepper.
Pack into small jars and seal with melted butter (1/4 inch from the top of the jar).

Seal with a lid and store in a very cold place  this stays fresh without breaking the seal for about 1 month if stored in a fridge/very cold pantry.

 This is a wonderful sandwich spread, especially for tea/supper time.

1 boiling fowl or 4 whole chicken legs
1 ham shank (optional)

 whole onions, ribs of celery and carrots ( these are optional and help flavor the stock, but will not be used in the potted chicken)
Fresh herbs of choice..sage, bay laurel, thyme, oregano & etc...again these are just to flavor the meat.
Sea salt & Ground black pepper to taste

In a large heavy bottomed pan,place the washed chicken/chicken pieces, and just cover with water adding herbs and vegetables of choice.
Wash the ham  Shank and place in pot as well.
Cover with a tight fitting lid and simmer on medium low  until the meat falls off the bones..this might take 1-2 hours.
You may have to replenish the water as it cooks too, but do not over fill the pan with water, you need a good flavored stock.

Remove the cooked meat from the pan, strain the stock and set to one side.
When cool enough to handle, remove all the meat from the bones, also removing any skin. fat and gristle.
Set aside the meat to cool down, then mince/grind/process until very fine.

Place the meat in a medium bowl and add seasonings to taste.

Then add quarter the weight of meat with softened butter and beat well, then add some of the  cooled chicken stock, until you have a spreadable paste.
Pack into clean jars, up to 1/4 inch from top.

Seal with melted butter and store in fridge or a very cold pantry.
This is for the tea table, also makes a great gift.

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