Scrapple
3 cups Chicken broth 1 1/3 cups Cornmeal (yellow) 1 tablespoon Flour 1 1/2 teaspoons Salt 1/4 teaspoon Sage -- ground fine 1/4 teaspoon Thyme -- ground fine 1/4 teaspoon Cayenne
Ingredients
- 3cupchicken broth
- 11/3 cups cornmeal (yellow)
- 1tablespoonflour
- 11/2 teaspoons salt
- 1/4teaspoonsage -- ground fine
- 1/4teaspoonthyme -- ground fine
- 1/4teaspooncayenne
- 2poundchicken parts
Directions
- 1
3 cups Chicken broth 1 1/3 cups Cornmeal (yellow) 1 tablespoon Flour 1 1/2 teaspoons Salt 1/4 teaspoon Sage -- ground fine 1/4 teaspoon Thym
- 2
add chopped onion and peppercorns
- 3
Add chicken and cook until the meat falls off the bones (about 1 hour)
- 4
Strain the cooked chicken out of the broth and save the broth
- 5
Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces
- 6
Be careful if you use a food processor, so that you don't puree the meat
- 7
Simmer the chicken broth in a large pan
- 8
Mix cornmeal, flour, salt, thyme, sage and cayenne with about 1 cup of cold water