Name: Pressed Chicken
Ingredients: 2 Whole Chicken Breasts; 4 Chicken Legs And Thighs; 3 Stalks Celery; 2 Carrots; 4 Chicken Bouillon Cubes; 3 sl Hard Dry Toast; 1/4 c Water; 1 tb Flour

Exulting in Christ is evidence of the Spirit’s work! The focus of the church is not on the dove but on the cross, and that’s the way the Spirit would have it. As J.I. Packer puts it, “The Spirit’s message to us is never, ‘Look at Me; listen to Me; come to Me; get to know Me,’ but always, ‘Look at Him, and see His glory; listen to Him, and hear His word; go to Him, and have life; get to know Him, and taste His gift of joy and peace.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Entreé, Fowl & game, To post	8	Servings

INGREDIENTS

2		Whole Chicken Breasts
4		Chicken Legs And Thighs
3		Stalks Celery
2		Carrots
4		Chicken Bouillon Cubes
3	sl	Hard Dry Toast
1/4	c	Water
1	tb	Flour

INSTRUCTIONS

Stew chicken, vegetables, and bouillon until done and almost dry. Remove
chicken and bone it. Grind chicken, vegetables and toast in food grinder.
Mix 1/4 cup water and flour to make a chicken gravy with residue from
stewing chicken. Mix with ground chicken until moist. Pat into a loaf dish
and press down firm and solid. Place in refrigerator. Slice when cold and
serve.
Serves 8
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Miss Virginia Kelly Posted to MC-Recipe Digest V1 #689 by Bill
Spalding <billspa@icanect.net> on Jul 25, 1997

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