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Scrapple

3 cups chicken broth
1 1/3 cups yellow cornmeal
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon cayenne
2 pounds chicken pieces
1 onion, chopped
6 peppercorns, cracked

Bring the chicken broth to a boil; add chopped onion and peppercorns.
Add chicken and cook until the meat falls off the bones (about 1
hour). Strain the cooked chicken out of the broth and save the
broth. Remove the bones and inedible parts from the cooked chicken,
then chop or grind the cooked meat into fine pieces. Be careful
if you use a food processor, so that you don't puree the meat.

Simmer the chicken broth in a large pan. Mix cornmeal, flour,
salt, thyme, sage and cayenne with about 1 cup of cold water. Stir
well. Now slowly stir this mixture into the simmering broth.

Add the cooked, ground chicken to the simmering pot. Simmer and
stir for about 5 minutes. Pour hot mixture into well-greased loaf
pans. Chill until firm. To serve: remove from pan, cut into slices,
roll in flour or cornmeal, and fry in a greased frying pan.

Note: Vary the amount of salt in this recipe to suit your taste.
You can make scrapple out of almost any meat, though chicken and
pork are traditional. For a different, and truly authentic Maryland
taste, leave out the salt and cayenne and substitute about 2
teaspoons of Old Bay seasoning.

A loaf of home-made scrapple will keep for 10 days in the refrigerator,
or it can be cut into slices and frozen.

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