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Chicken Loaf

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C
    MineralsCopper, Natrium, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/2 pounds white and dark chicken meat, coarsely ground

    2. 1 cup chopped onions

    3. 2 tablespoons chopped garlic

    4. 1/2 cup chopped celery

    5. 1/4 cup chopped bell peppers

    6. 2 tablespoons chopped parsley

    7. 1 egg

    8. 2 teaspoons salt

    9. 1/2 teaspoon freshly ground black pepper

    10. 3/4 teaspoon cayenne

    11. 1/2 teaspoon Worcestershire sauce

    12. 1/4 teaspoon Tabasco sauce

    13. 1 cup dried fine bread crumbs

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 350ºF.

    2. Combine the chicken, onions, garlic, celery, bell peppers, and parsley together in a mixing bowl. If you have a meat grinder, you can grind this mixture through a 1/2-inch die for a smoother texture, but it’s not necessary for flavor.

    3. Add the egg, salt, black pepper, cayenne, Worcestershire, Tabasco, and bread crumbs. Using your hands, mix thoroughly. Mold the mixture into a 5 X 10-inch loaf and place on a baking sheet lined with aluminum foil. Bake for 1 hour, or until the juices run clear.

    4. Remove from the oven and let stand for 10 minutes before slicing to serve.

    5. Yield : 6 to 8 servings

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