- 1 ¼ lb chicken breast
- 7 oz white bread
- ¾ oz heavy cream
- salt and pepper to taste
Pour chilled cream on roughly cubed white bread.
Trim the chicken, removing any membranes, and chop roughly.
In the meantime, place the jar of the blender you plan to use to chop the chicken in the freezer for at least 30 minutes.
Place cream soaked bread and chicken in the chilled blender jar. Blend until you have a smooth, uniform mixture.
Adjust the consistency: it should be soft and uniform, but not liquid. If needed, add more cream. Adjust the flavor with a pinch of salt and a grinding of pepper.
The stuffing must not be heated to avoid losing the binding power of the albumin in the chicken. This stuffing is used for terrines or stuffing meat in general.