Chicken forcemeat

6 oz chicken, lean and ground

2 to 3 oz heavy cream

1/2 egg white 

Any other garnish ( herbs, purees)

Place chicken in a food processor, press start and add the heavy cream slowly until all incorporated. Add the whites and keep mixing in the food processor. Take the mixture out. The mixture can be left the way it is or a extra step can be done for a smoother finish. A tamis is a fine drum sieve where the mixture is pass through and the bigger pieces are left behind. Scrape mixture from the bottom  and add garnishes and/or purees. Keep in mind if purees or butter are added, the heavy cream has to be reduced to prevent the mixture becoming too soft and therefore; it won't hold it's shape. Season with salt and pepper or any other as desired. 

To check its consistency; get a small pot with water and heat to simmer. Form a little football shape tester of the mixture or a little scoop of it and add to the water until cooked . About 2 to 3 minutes. Taste and adjust seasoning, heavy cream, garnishes, purees as needed. 

Use it to stuff meat, make sausages and as soup garnishes. It can be piped as shown bellow.