Chicken: Scrapple Poulet Rapide

posted by Joe Ames 03-08-100 3:10 AM

Scrapple Poulet Rapide
An Original by Joe Ames

2 each Whole broiler-fryer chicken legs ( thigh and drumstick separated.)
1 Cup Water, hot tap
1 each Chicken bouillon cube (or equivalent)
2 Tbsp. Shortening
Dry mix ( See below)

Dry Mix:
1/3 Cup Cornmeal, white
2 Tbsp. Flour, all-purpose
2 tsp. Gelatin, unflavored (1 packet, Knox® brand or equivalent)
1 tsp. Marjoram, ground
1/2 tsp. Salt
1/4 tsp. Onion powder
1/4 tsp. Sage, ground
1/8 tsp. Sugar, granulated
1/16 tsp. Cardamom, ground
1/16 tsp. Mace, ground
1/16 tsp. Nutmeg, ground
1/16 tsp. Pepper, black, ground
1/16 tsp. Pepper, white, ground Be aware.

Very hot steam is under the plastic wrap. Don’t get burned.

Step 1:
Add one cup of hot water and one chicken bouillon cube into a 2 quart micro-wavable bowl. Next, add the thighs and drumsticks (thick ends out.), and cover bowl tightly with plastic wrap. Place into microwave and set on high. Start microwave. When water begins to boil, and the plastic wrap stays puffed up, re-set timer and cook for 10 minutes. (Turn bowl 1/4 turn periodically to insure even cooking.)

Step 2:
While chicken is cooking, prepare the dry mix. Sift all dry ingredients through a strainer, sift and mix 2 or more times to insure even distribution. Measure shortening and set both aside for later addition.

Step 3:
When cooking time is up, remove bowl from microwave. Wait until plastic wrap collapses before removing. Take out chicken, remove bones, then grind or mince cooked chicken meat to desired size. (Include skins if desired.). Set aside for later addition.

Step 4:
Add shortening to hot broth and stir until melted. Mix in dry ingredients until well blended and no lumps remain. Cover tightly with plastic wrap. Place into microwave and begin cooking on high until plastic wrap puffs up. Re-set timer for 2 1/2 to 3 minutes. When done, remove from microwave. Wait until plastic wrap collapses, then remove. Stir mixture well to eliminate any lumps. Finally, add and mix in the cooked chicken meat until well blended.

Step 5:
Prepare a suitable container to mold Scrapple, a mini-loaf pan, ( 3” X 5 ¾” X 2” ) works nicely. Rinse container with cold water and leave wet, this will help when removing from mold. Pour the hot mixture into the container, smooth the top and cover with plastic wrap. Move to a refrigerator until set-up, at least 2 hours, preferably over night, allowing flavors to blend.

Step 6:
Remove from mold and slice into 1/2 inch slices, or to desired thickness. Fry in hot fat until brown and crisp on both sides. Serve for Breakfast, Lunch or Dinner. Condiments such as syrup or catsup are traditionally used. This mixture can also be used in dishes such as Stuffed Peppers, Stuffed Cabbage, Burritos, Turn-overs, etc.

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Note: Pork can probably replace the chicken if you would like to experiment a little.

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