Chicken & Bacon Press
From Irish Traditional Cooking (Canada, UK), by Darina Allen.
This recipe was handed down through Myrtle Allen's
family, and is still in frequent use. Originally it was a
handy way of using up a boiling fowl past its prime,
but nowadays it is almost impossible to find a boiling
fowl, either before or after its prime!
1 large chicken
2 lb bacon in one piece
2 carrots stalk celery
a few parsley stalks
a few sprigs of thyme
maybe a sprig of marjoram
2 Tbsp chopped parsley
Put the chicken and bacon into a saucepan with the
onions, carrot, celery herbs, salt and a few
Add about 2 inch of water. Bring to a boil, cover, and
cook in a moderate oven 350°F (175°C) for 1-1/2 to 2 hours,
depending on the size and age of chicken. Discard
When the chicken and bacon are cooked, skin and
chop the meat into 3/4 inch dice while it is still hot.
Add the parsley, taste and correct the seasoning,
then press into a bowl. Pour a little of the cooking
liquid over the top, cover with a plate and weight it
down. Leave the mixture overnight in the fridge. Cut
into slices and serve with a salad.
A more elaborate version can be made by layering
the chicken, bacon and chopped parsley.
Yield: Serves 8 to 10