I understand when a recipe calls for me to "rub seasonings through a sieve" after I've cooked them in a stock for an hour, but I don't quite get it when it asks me to do the same for chicken.
Recipe says: "Chop chicken meat and rub through sieve"

Am I to grind the chicken to a paste type substance?

Thanks in advance!

Okay, for those seven folks who've inquisitively wandered in over the last couple of hours and for those who will undoubtedly come afterwards, here's the solution:

Food processor...

Where are you finding your recipes, Mark? I've never heard of chopped chicken forced through a sieve.

Bartlebys

I sounded like a good idea at first, but 2.5 hours later, and a whole kitchen full of dirty pots, pans, sieves, etc and I was ready to go out and just buy a cup of soup for $2.95!

I was making the Imperal Soup BTW...