Ingredients
1 fat hen
1 medium onion
1 tsp. salt
2 c. hot broth (chicken)
1 small stalk celery
2 envelopes gelatin
1/2 c. cold water
2 cans pimento
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Contact grill for panini, grilled cheese, quesadilla
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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Cook hen and let cool. Take chicken from bone, being careful to remove all bones. (I don't grind all the skin, it makes the chicken too greasy.) Grind chicken, celery and onion fine. Add gelatin to cold water, then add hot chicken broth. When gelatin is dissolved, add to the chicken. Add salt, a dash of red pepper and a little black pepper. Mix well. Chop pimento and add to chicken mixture just to scatter through chicken. Put into a pan that will make the chicken about 1 1/2-inches thick. Pack down firm and smooth and cover with wax paper or foil. Place in icebox.