You are here

Aspic-Topped Chicken

stacy's picture
Ingredients
  Tomato juice 3 1⁄2 Cup (56 tbs), cold
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Chicken stock 3⁄4 Cup (12 tbs), cold
  Mayonnaise 3⁄4 Cup (12 tbs)
  Cooked chicken 1 1⁄2 Cup (24 tbs), diced
  Green pepper 3 Tablespoon, diced
  Celery 1⁄2 Cup (8 tbs), diced
  Unflavored gelatin 3 (envelope)
Directions

MAKING
1) In a pot, heat 1 cup tomato juice.
2) Add 2 envelopes of gelatin and stirring constantly allow to soften and dissolve.
3) Take off from the heat and stir in the remaining tomato juice, 1/2 teaspoon salt, pepper and 2 tablespoons lemon juice.
4) Pour half the mix into two 5-cup ring molds.
5) Refrigerate till firm.
6) In a saucepan, add the chicken stock and heat. Add the remaining gelatin into stock and dissolve.
7) Remove from the heat.
8) Add the remaining salt and lemon juice and cool.
9) Stir in the mayonnaise, chicken, green pepper and celery and pour over the congealed layers.
10) Refrigerate till firm.

SERVING
11) Serve over a bed of lettuce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
4.340475
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1984 Calories from Fat 1433

% Daily Value*

Total Fat 159 g245%

Saturated Fat 19.9 g99.7%

Trans Fat 0 g

Cholesterol 289.1 mg96.4%

Sodium 3802.8 mg158.5%

Total Carbohydrates 50 g16.7%

Dietary Fiber 5.3 g21.4%

Sugars 36.1 g

Protein 90 g180.3%

Vitamin A 90.8% Vitamin C 354.7%

Calcium 16.7% Iron 39.4%

*Based on a 2000 Calorie diet

0 Comments

Aspic-Topped Chicken Recipe