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Chicken Divan Jelly

Tummy.Tucker's picture
Ingredients
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes)
  Cold water 4 Cup (64 tbs)
  Chicken bouillon cubes 4
  Dried onion flakes 2 Tablespoon
  Poultry seasoning 1⁄2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Frozen broccoli flowerets 10 Pound, cooked and chilled (1 Package)
  Diced cooked chicken 12 Ounce
  Diced pimiento 2 Tablespoon
Directions

GETTING READY
1) In a saucepan, soak the gelatine in 1 cup of cold water.
2) Stir in bouillon and onion flakes.
3) Simmer, stirring constantly until gelatine dissolves.
4) Add the remaining water, poultry, seasoning, garlic salt and lemon juice.
5) Remove from heat, allow to cool.

MAKING
6) Cover and place it in refrigerator until chill, stirring occasionally until thickened to the consistency of unbeaten egg white.
7) Dice the broccoli, reserving few pieces for garnish.
8) Lightly fold the chicken, pimiento and diced broccoli into gelatine mixture.

FINALIZING
9) Arrange the florets in the bottom of 6 cup moulds.
10) Spoon the gelatine mixture equally in the cup moulds.
11) Place the moulds in the refrigerator until chilled.

SERVING
12) Serve a small mixed salad on a serving plate and unmould the gelatine mixture on the salad, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Occasion: 
Thanksgiving
Ingredient: 
Broccoli
Interest: 
Gourmet, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
60 Minutes
Servings: 
6

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