Chicken Forcemeat II

By the RecipeCafe Archives

Ingredients

• 0.5 breast raw chicken (approximately 6 oz / 170 g), boned and trimmed
• 1 egg white
• 1 Salt, to taste
• 1 Pepper, to taste
• 1 Slight grating of nutmeg
• 1 Heavy cream, as needed (start with 2–4 tbsp / 30–60 ml, add gradually)

Instructions

1. 1. Chop the raw chicken breast very finely with a knife, or pass it through a meat grinder (fine die). The meat should have no visible chunks.
2. 2. Transfer the ground chicken to a mortar. Pound the meat firmly and steadily (a technique called 'pounding to a paste') until it begins to form a cohesive mass, 3–5 minutes of sustained work.
3. 3. Add the egg white gradually, a few drops at a time, working it in with the pestle after each addition. Continue until the mixture is completely smooth and homogeneous, 2–4 minutes. The paste should look glossy and pull away from the mortar walls cleanly.
4. 4. Begin adding the heavy cream in a thin, slow stream, working it in with the pestle. Add only enough cream to reach the correct consistency — the mixture should be soft and just barely hold its shape, neither stiff nor slack. This step requires patience; rush it and the emulsion may break.
5. 5. Test consistency (the only reliable method): pinch off a small ball of the mixture (about 1 tsp / 5 ml) and lower it into a small pan of boiling salted water. Poach 3–5 minutes, until the ball is firm throughout when pressed and shows no raw interior when cut. If the ball holds together and has a light, springy texture, the forcemeat is correctly balanced. If it crumbles, pound further and reduce cream; if rubbery, add a touch more cream.
6. 6. Season with salt, pepper, and a light grating of nutmeg. Stir to incorporate.
7. 7. Pass the entire mixture through a fine-mesh sieve, pressing with a spatula or the back of a spoon, to produce a silky, lump-free forcemeat. Discard any sinew or fibre that does not pass through.
8. 8. Use immediately, or cover tightly and refrigerate for up to 24 hours. This forcemeat is intended as a soup garnish or stuffing component, not a standalone dish.