Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 Has anybody made this from pecanbread? Any tips? Should I use a bread pan, should I line it with parchment paper, oil, etc.? How do you mix everything together? CHICKEN AND EGG BREAD by Lynn Basically I pureed the cooked chicken in the food processor with some broth to make a paste. Here's the recipe. 2 cup chicken (chicken + broth paste) 1/3 cup cooked squash 1/4 oil 1 tsp baking soda 1 tsp or less of salt...it was a bit salty with the full tsp 5-6 eggs Bake at 325 for one hour or until golden. This is obviously not quite like real bread, but it is sliceable and another texture. I am ALL about texture at this point when so limited in foods. Thanks Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2010 Report Share Posted June 12, 2010 Hi Ellen! I used to make this a lot. You can even sub pork for the chicken. I just use a loaf pan- no need to even grease it. It also freezes great so you could make a few batches at a time. Here are my few pointers... 1. Make sure you meat is nice and pasty- put it in the blender or processor and keep adding broth or water. 2. Don't put more than a tsp of salt- I have no idea why, but it's quite salty on it's own! Hope this helps -Joanna SCD 9/2009, Crohn's 1992, 32.5mg Prednisone > > Has anybody made this from pecanbread? Any tips? Should I use a bread pan, should I line it with parchment paper, oil, etc.? How do you mix everything together? > > CHICKEN AND EGG BREAD > by Lynn > Basically I pureed the cooked chicken in the food processor with some broth to make a paste. > > Here's the recipe. > 2 cup chicken (chicken + broth paste) > 1/3 cup cooked squash > 1/4 oil > 1 tsp baking soda > 1 tsp or less of salt...it was a bit salty with the full tsp > 5-6 eggs > > Bake at 325 for one hour or until golden. > > This is obviously not quite like real bread, but it is sliceable and another texture. I am ALL about texture at this point when so limited in foods. > > > > > Thanks > > Ellen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2010 Report Share Posted June 13, 2010 Very nice! Thank you. Just wondering, about how much chicken do you use for each loaf? I have meat from 2 small chicken legs and also a pretty big grilled boneless chicken breast leftover that I could use.EllenTo: BTVC-SCD Sent: Sat, June 12, 2010 10:02:54 AMSubject: Re: chicken and egg bread Hi Ellen! I used to make this a lot. You can even sub pork for the chicken. I just use a loaf pan- no need to even grease it. It also freezes great so you could make a few batches at a time. Here are my few pointers... 1. Make sure you meat is nice and pasty- put it in the blender or processor and keep adding broth or water. 2. Don't put more than a tsp of salt- I have no idea why, but it's quite salty on it's own! Hope this helps -Joanna SCD 9/2009, Crohn's 1992, 32.5mg Prednisone > > Has anybody made this from pecanbread? Any tips? Should I use a bread pan, should I line it with parchment paper, oil, etc.? How do you mix everything together? > > CHICKEN AND EGG BREAD > by Lynn > Basically I pureed the cooked chicken in the food processor with some broth to make a paste. > > Here's the recipe. > 2 cup chicken (chicken + broth paste) > 1/3 cup cooked squash > 1/4 oil > 1 tsp baking soda > 1 tsp or less of salt...it was a bit salty with the full tsp > 5-6 eggs > > Bake at 325 for one hour or until golden. > > This is obviously not quite like real bread, but it is sliceable and another texture. I am ALL about texture at this point when so limited in foods. > > > > > Thanks > > Ellen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2010 Report Share Posted June 13, 2010 The recipe calls for 2 cups so you'll just have to keep adding the paste to a measuring cup- there's no exact science. If I remember correctly, it will probably take both of your small legs and breast to equal 2 cups (from your chicken... ha, ha!). -Joanna > > Very nice! Thank you. Just wondering, about how much chicken do you use for each loaf? I have meat from 2 small chicken legs and also a pretty big grilled boneless chicken breast leftover that I could use. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2010 Report Share Posted June 13, 2010 Thanks It will be an adventure...To: BTVC-SCD Sent: Sun, June 13, 2010 6:23:35 PMSubject: Re: chicken and egg bread The recipe calls for 2 cups so you'll just have to keep adding the paste to a measuring cup- there's no exact science. If I remember correctly, it will probably take both of your small legs and breast to equal 2 cups (from your chicken... ha, ha!). -Joanna > > Very nice! Thank you. Just wondering, about how much chicken do you use for each loaf? I have meat from 2 small chicken legs and also a pretty big grilled boneless chicken breast leftover that I could use. > > Ellen Quote Link to comment Share on other sites More sharing options...
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