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Chicken Scrapple (Rice Flour Version)

Difficulty: Intermediate
Ingredients
    Meat
  • 4 lb bone-in chicken thighs
  • 2 lb chicken drumsticks or leg quarters
  • 2 quarts water
  • Using dark meat is important. Breast meat alone makes scrapple dry and bland.
    • Aromatics
  • 1 tsp asafoetida (hing)
  • 2 celery stalks, chopped
  • 2 bay leaves
    • Seasonings
  • 2 tbsp kosher salt
  • 2 tsp black pepper
  • 1 tbsp rubbed sage
  • 1 tsp dried thyme
  • 1/2 tsp marjoram (optional)
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
    • Gelatin
  • 1.5 lbs Chicken feet
  • water to cover
  • 2 Bay Leaves
  • 1 tsp Peppercorns
Instructions
    Step 0: Make Gelatin Stock
  1. 1
    Trim the nails off the chicken feet and rinse thoroughly. Place in a pot, and cover with water, and boil for 5-10 minutes.
  2. 2
    Drain and discard water, rinse thoroughly. Place in Instant Pot and cover with water. Pressure cook 1 hr high (I added some chicken skins to this).
  3. 3
    Strain off solids and cool. Remove fat.
    4. Step 1: Make Chicken Stock
  4. 4
    Place chicken, celery, bay leaves, hing, and water in a stockpot.
  5. 5
    Bring to a gentle simmer.
  6. 6
    Cook 1½–2 hours until meat falls from the bones.
  7. 7
    Remove chicken.
  8. 8
    Strain stock.
  9. 9
    Discard bones and vegetables.
    10. Step 2: Pick Meat
  10. 10
    Remove skin, bones, and cartilage
  11. 11
    Keep dark meat and any gelatinous bits from the stock
  12. 12
    Finely chop or pulse in food processor.
  13. 13
    I like a texture where pieces are about pea-sized rather than completely smooth.
    14. Step 3: Reduce Stock
  14. 14
    Return stock to pot.
  15. 15
    Reduce to roughly:
  16. 16
    2½ to 3 quarts
  17. 17
    This concentrates flavor and gelatin.
    18. Step 4: Season
  18. 18
    Add all seasonings.
  19. 19
    Taste.
  20. 20
    The broth should taste slightly over-seasoned because the rice flour will mute the flavors.
    21. Step 5: Add Rice Flour
  21. 21
    Whisk rice flour into cold water 2 cups rice flour and 3 cups cold water
  22. 22
    Make a slurry.
  23. 23
    Slowly whisk into simmering stock.
  24. 24
    Cook 10–15 minutes.
  25. 25
    It should resemble thick cream-of-wheat.
    26. Step 6: Add Meat
  26. 26
    Stir chopped chicken into mixture.
  27. 27
    Continue cooking 10 minutes.
  28. 28
    Final consistency should be:
  29. 29
    thick enough that a spoon stands up
  30. 30
    not quite mashed-potato thick
  31. 31
    If too loose add additional rice flour slurry (¼ cup at a time)
  32. 32
    If too thick add reserved stock
    33. Step 7: Mold
  33. 33
    Pour into loaf pans.
  34. 34
    Cool.
  35. 35
    Refrigerate overnight.
Read it online: https://wayfarerspantry.com/thepantry/recipe/chicken-scrapple-rice-flour-version/