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Jellied Chicken Loaf

Chicken.Maximus's picture
Ingredients
  Stewing chicken 6 Pound
  Onion 1 Medium
  Salt 2 Teaspoon
  Peppercorns 1 Teaspoon
  Celery tops 1⁄4 Cup (4 tbs) (1 handful)
  Water 2 1⁄2 Cup (40 tbs)
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Hard boiled eggs 2 , shelled and sliced
  Prepared mustard 1 Tablespoon
  Sour cream 1⁄4 Cup (4 tbs)
  Parsley 1 Tablespoon
Directions

Simmer chicken with onion, salt, pep- percorns, celery tops, and water in a large kettle, covered, 2 hours or until tender.
Let stand in broth until cool.
Strain broth into a 4-cup measure; skim off any fat that rises to top, then add enough water to make 3 cups; cool.
Pull all chicken from frame; trim off any fat and skin; chop meat finely.
(You should have about 4 cups.) Spoon into a 6-cup loaf pan.
Soften gelatin in 1 cup of the cooled broth in a small saucepan; heat, stirring constantly, just until dissolved.
Stir back into remaining broth; pour over chicken in loaf pan, pressing chicken down with a fork until completely covered (mixture should just fill pan).
Chill 5 to 6 hours or overnight, or until the loaf is firm enough to slice.
Unmold onto serving plate; garnish with sliced hard-cooked eggs and parsley.
Slice and serve with prepared mustard blended into the sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Chilling
Ingredient: 
Chicken

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