Jellied Chicken Loaf
|Stewing chicken||6 Pound|
|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)|
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.