Cooking time: about 4 hours Servings: 12-24 servings
- 2-3 lbs stewing hen (you’ll need about 6 cups of ground meat)
- 2 cups yellow cornmeal
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon sage
- 1 tablespoon salt
- 1 teaspoon white pepper (optional)
- 2 teaspoons black pepper
Slow cook stewing hen until tender. Remove meat from skin and bones and cut meat into pieces. Place meat back into cooking water with sage and cayenne pepper and simmer 2 to 3 hours. Drain and reserve stock.
Chop meat with a knife or food processor, being careful not to grind it too fine. Set aside.
(Note that i had already done all the above and just froze ground meat separately from plain chicken stock – i only add spices when ready to make this recipe)
Measure 5 cups of stock and return to pot. Bring to a simmer, add meat, cornmeal, salt, and peppers, then stir constantly until thick and smooth – about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crispy on both sides.