Assemble these utensils:
kitchen scale
2 4-cluart mixing bowls
kitchen knife
chopping board
3-quart
saucepan
meat grinder
measuring cup
Assemble these supplies:
500 grams of chicken
23 grams of onion
14 grams of salt
7 grams of garlic
1.2 grams of mace
3 grams of bay leaf
2 cups water
2 grams white pepper
2 grams of paprika
42 grams of mono-sodium_ glutamate
15 grams of non-fat dry milk
5 grams of cornstarch
1/2 cup of chicken broth
Steps in preparation:
1. Weigh chicken and other ingredients.
2. Cut chicken into pieces and place in a kettle with salt, onion, garlic, mace and bay leaves.
3. Add water and cook chicken till tender.
4. Remove chicken from kettle.
5. Weigh the edible portion of chicken.
6. Grind into a fine paste in a meat grinder.
7. Add remaining ingredients and mix thoroughly by passing it once more in the grinder.
8. Add chicken stock.
9. Place in cans with a net weight of 85 grams.
10. Exhaust at 170°F and seal.
11. Process at 10 pounds pressure for twenty minutes.
12. Cool.
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