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red butter white meat chicken egg whites heavy cream parsley ground cumin ground coriander seed salt
Viewed: 71 - Published at: 7 years agoIngredients
- 2 cups mixture of red, yellow and green peppers, coarsely chopped
- 2 tablespoons butter
- 2 pounds white meat chicken
- 2 egg whites
- 2 cups heavy cream
- 2 tablespoons parsley
- 2 tablespoons ground cumin
- 2 teaspoons ground coriander seed
- Salt and white pepper to taste
Method
- Saute peppers in butter until soft.
- Drain on paper towels.
- Chill processor bowl and metal blade in refrigerator.
- Remove all gristle, fat and cartilage from chilled chicken and cut the meat into large chunks.
- Place in processor bowl with parsley and chop chicken into coarse pieces.
- Then process until smooth.
- You may need to do this in several batches.
- With motor running slowly add egg whites and then cream.
- Place chicken in bowl and stir in peppers.
- Using sausage stuffer, stuff into casings, tie off at 2- to 3-inch intervals.
- Poach in salted water for 15 minutes.
