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Jellied Chicken Loaf

Chef.Foodie's picture
Ingredients
  Gelatin 2 Tablespoon
  Cold water 2 Tablespoon
  Hot chicken consomme 12 Ounce
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Diced cooked chicken 1 1⁄2 Pound
  Chopped celery 5 Tablespoon
  Minced onion 2 Tablespoon
  Shredded raw carrots 5 Tablespoon
  Chopped green peppers 4 Ounce
  Cold tomato juice 3 Ounce
  Hot tomato juice 12 Ounce
  Sugar 1⁄4 Teaspoon
  Worcester sauce 1 Teaspoon
  Cooked peas 8 Ounce
  Mayonnaise 1⁄2 Cup (8 tbs) (Either Fresh Or Frozen)
Directions

Soften 1 tablespoon gelatine in 2 tablespoons cold water and dissolve in 12 oz. hot chicken consomme.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cool.
When gelatine begins to thicken, fold in 3/4 lb. diced cooked chicken, having removed the skin before dicing, 5 tablespoons chopped celery, 5 tablespoons shredded raw carrots and 4 oz. chopped green peppers.
Brush a loaf pan with French dressing.
Pour in mixture.
Chill and allow to stiffen before adding second layer.
Soften the remaining 1 tablespoon of gelatine in 3 oz. cold tomato juice.
Let stand 5 minutes.
Dissolve in 12 oz. hot tomato juice.
Season with the remaining 1/2 teaspoon salt, 1 teaspoon Worcester sauce and 1/4 teaspoon sugar.
Cool.
When the mixture begins to thicken, fold in the remaining 3/4 lb. chicken, 8 oz. cooked peas, fresh or frozen, and 2 tablespoons minced onion.
Pour over the first layer in the loaf pan.
Chill overnight or at least 4 hours.Unmould onto a serving dish and surround with watercress.
Serve with mayonnaise.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Healthy

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