Welcome back to the blog, and welcome to 2021. In true 2021 spirit, I didn’t make anything this week. But don’t worry. Thanks to reader Jessica, we still have a post!
This is Jessica’s Frosted Chicken Loaf!
AuthorRetroRuth
From Knudsen Dairy
Tested Recipe!
[cooked-sharing]
Cooking chicken in boiling, salted water until tender, or pressure cook. Remove meat from bones and cut up. Or use leftover chicken
Combine chicken with remaining ingredients, except mashed potatoes; toss lightly. Pour into greased loaf pan. Bake in a pan of hot water in moderate oven (350 degrees) 50 minutes - until knife inserted in center comes out clean. Unmold.
Carefully spread mashed potatoes over top and sides of the loaf to make a half-inch potato frosting. Score with a fork to make a swirly design. Place under broiler just long enough to brown delicately. Serve with a border of peas or other green, cooked vegetables.
Ingredients
I’m just going to let Jessica narrate this one. And then maybe I’ll take a nap or something.
Jessica writes:
I found myself cleaning my pantry and freezer this week, clearing out some of the pandemic over-stocking I had done back in the spring. Among the items I decided to use up was a frozen package of chicken parts and a package of instant mashed potatoes. It occurred to me that I’d just seen a recipe that would work, and so here’s my take on the frosted chicken loaf.
I added a little extra marjoram and rosemary, and also some fresh thyme. All was looking pretty good.
This is when I remembered that I don’t like cottage cheese, and also that there’s an ungodly amount of dairy in this meatloaf.
Oh well.
Happily baking in its water bath. The pan wasn’t as full as I expected, but it was plenty.
It made an indescribable sound on the way out of the pan, but it did hold together nicely.
I’m no artist, or cake decorator, so I was just happy that the potatoes were on the loaf.
I probably should have left it in longer, but my broiler tends to smoke and I didn’t want to send all of my neighbors out into the cold for the sake of a browned chicken loaf.
The Verdict: Good
From Jessica’s Tasting Notes –
This was good. It tastes like chicken with stuffing and potatoes, all in one bite. I thought it was going to need gravy, but I think all the dairy in there kept it moist. There’s no distinct taste from all of the dairy either – definitely my preference. Gravy wouldn’t hurt, of course, and I had my piece with some of the fresh cranberry sauce I’d just made for Thanksgiving. It would be a good place for holiday leftovers.
Your mashed potatoes look much better than mine would. Glad it tasted nice!
I would try this. With some minced onion and more seasoning I think this could be tasty.
I’ve realized-I’m very much the product of my age. I was born in 1960-and I don’t like very many spices, herbs, but give me a can of mushroom soup and some kind of protein, and I’m on my way! I don’t even like things too salted, I like the taste of the food, my husband and I don’t agree on that!
I may be off base in this thought, but my parents were the children of the Depression era, I think they passed along that feeling we were all just so happy to have food. My grandma was a great cook, but she was very vocal in her feelings you did not waste food. Times change, and I guess I just want to mention, these old bland recipes come from a place of deprivation. I happen to like many of them, but that is what I grew up with!
The chicken loaf is a thing of beauty — and what a way to use up some leftovers from a roast chicken too!
I grew up on Knudsen dairy products, so it was fun to see a recipe from the company. Thank you both for a little nostalgia.