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Chicken Scrapple

List of Ingredients




"An Eastern-style breakfast food like sausage. Feeds 6 hungry farmers!"


3 cups of chicken broth
1 1/3 cups of yellow corn meal
1 Tbsp. of flour
1 1/2 tsp. of salt
1/4 tsp. of finely ground sage
1/4 tsp. of finely ground thyme
1/4 tsp. of cayenne
2 lbs. of chicken parts
1 chopped onion
6 peppercorns (crushed)


Bring the chicken broth to a boil; add chopped onion and peppercorns. Add chicken and cook until the meat falls off the bones.

Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind (not puree) the cooked meat into fine pieces.

Simmer the chicken broth in a large pan.

Mix cornmeal, flour, salt, thyme, sage, and cayenne with 1 cup of cold water. Stir well. Now slowly stir this mixture into the simmering broth.

Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes.

Pour hot mixture into well-greased loaf pans. Chill until firm.

To serve: remove from pan, cut into slices, roll in flour, and fry in a greased frying pan.

You can vary the amount of salt to suit your own taste. To get a little different flavor, leave out the salt and cayenne and substitute 2 teaspoons of Old Bay seasoning. Although you can make scrapple out of almost any meat, chicken and pork are old-time favorites. You can keep a loaf of home-made scrapple up to 10 days in the refrigerator, or you can cut it into serving-size slices and freeze them.



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