- 2 stalks celery, small dice
- 1 1/2 Spanish onions, small dice
- 1/4 cup canola oil
- 5 pounds ground chicken
- 4 cups breadcrumbs
- 1/2 cup heavy cream
- 1/4 cup soy sauce
- 1/4 cup steak sauce, such as A-1
- 2 tablespoons salt
- 4 eggs, lightly beaten
- Serving suggestions: homemade ketchup, barbeque sauce, ketchup, Sriracha
Sweat the celery and onions in the oil in a medium saucepot over medium heat until well glazed, 3 to 4 minutes. Let cool.
Preheat the oven to 325 degrees F. Mix the cooled vegetables, chicken, breadcrumbs, heavy cream, soy sauce, steak sauce, salt and eggs together well, until the mixture is uniform. Place into two parchment-lined and greased 9- by 4-inch loaf pans. Bake until the loaves reach an internal temperature of 150 degrees F, 25 to 35 minutes.
Cool, and then portion into 2-ounce bize-size pieces. At Yardbird we make our ketchup from scratch, but you can pick your favorite barbecue sauce, ketchup, Sriracha or any other favorite condiment to serve alongside.