Using a small sharp knife, cut away and discard any pieces of fat, nerve fibers and cartilage from the chicken pieces. Cut the chicken into 1-inch cubes.

Put the cubes into the container of a food processor and blend. The meat should be coarse-fine without becoming a paste.

Scrape the chicken into a mixing bowl and add the nutmeg, parsley, salt, pepper, bread crumbs and stock. Blend thoroughly with the fingers. Chill the mixture.

Divide mixture into 8 portions of equal weight. Using moistened hands, flatten each portion into a round patty.

Heat the oil in a nonstick skillet and cook the patties about 4 minutes on one side. Turn the patties and cook 4 to 5 minutes on the other side.