Chicken Salad Souffles
|Stewing chicken||5 Pound|
|Water||6 Cup (96 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Apple juice||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Chopped stuffed green olives||1⁄4 Cup (4 tbs)|
|Boston lettuce||1⁄4 Cup (4 tbs)|
Combine chicken, water, onion, celery tops, salt, and peppercorns in a kettle cover.
Simmer 2 hours, or until chicken is very tender; remove from broth.
Strain broth into a 4-cup measure.
Soften gelatin in apple juice in a medium-size saucepan; stir in 3 cups of the broth.
(Chill any remaining broth to add to soup for another meal.)
Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves.
Pull skin from chicken and take meat from bones; dice fine.
(There should be about 4 cups.)
Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into 2 ice-cube trays or a pan, 8x8x2.
Freeze 20 minutes, or just until firm about 1 inch in from edges.
Spoon into a chilled large bowl; beat until fluffy thick.
Fold in diced chicken, celery, almonds, and olives.
Spoon into 6 individual molds.
(Or use a large 6-cup mold.) Chill several hours or until firm.
When ready to serve, unmold onto lettuce-lined plates.
Garnish with stuffed green olive slices, honeydew melon balls and crescents, and sprigs of watercress.