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Jellied Chicken Loaf's picture
  Broiler fryer chicken 1
  Celery leaves 4 (Few Leaves)
  Onion 1 Small, sliced
  Salt 2 Teaspoon
  Ground ginger 1 Teaspoon
  Peppercorns 8
  Water 2 Cup (32 tbs) (For Chicken)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs) (For Dissolving Gelatin)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Soy sauce 2 Teaspoon
  Finely diced celery 1⁄2 Cup (8 tbs)
  Finely chopped walnuts 2 Tablespoon
  Lettuce leaves 1⁄2 Cup (8 tbs)
  Sliced tomatoes 3⁄4 Cup (12 tbs)

1. Place the chicken, celery leaves, onion, salt, ginger, peppercorns and the 2 cups water in large saucepan; cover. Bring to boiling, then simmer 1 hour, or until chicken is tender.
2. Remove chicken from the broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into the broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
5. While gelatin mixture chills, remove chicken from the bones; chop meat very fine. (You should have about 2 1/4 cups.) Stir into chilled gelatin mixture with the celery and walnuts. Chill for several hours, or until firm.
6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl or mold. Garnish with crisp lettuce and sliced tomatoes; serve with crusty French bread or with toasted hard rolls, if you wish.

Recipe Summary

Side Dish

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Jellied Chicken Loaf Recipe