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1 c apple cider
In a small non-reactive pan, boil down the cider almost to a syrup,
about 2 or 3 tablespoons. Cool and reserve. Grind the boned chicken and
skin coarsely. Add the cider and rest of the ingredients to the ground
chicken in a large bowl and blend thoroughly with your hands. Fry up a
small patty to test, and correct the seasonings in the rest of the
batch.
This is good either loose or in casings...
3.5 lbs boned chicken thighs (dark meat is important)
3 oz. dried apples
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
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