Chicken Scrapple
2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cups yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken
Grind the cooked chicken. Sauté onion in oil. Add cornmeal, spices and bouillon.
Cook for 15 minutes. When thickened like cornmeal mush, add chicken.
Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.
To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.
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