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Chicken Loaf

the.instructor's picture
  Heavy cream 1 Cup (16 tbs), whipped
  Chicken broth 1 Cup (16 tbs) (Regular Strength)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Diced cooked chicken/Turkey 2 Cup (32 tbs)
  Egg yolks 2 , well beaten
  Lettuce leaves 4
  Tomato quarters 4
  Olives 4
  Mayonnaise/Old fashioned boiled dressing 4 Tablespoon
  Paprika To Taste
  Salt To Taste

Soak gelatin in the cold water for at least 5 minutes to soften.
Heat the broth to boiling and pour a little into the beaten egg yolks, stirring constantly.
Pour egg mixture into broth and cook over very low heat, stirring constantly, until smooth and thick. (Do not let mixture boil or it will separate.) Stir gelatin mixture to be sure all is dissolved and pour into thickened broth.
Chill until practically congealed; then fold in the chicken, nuts, and whipped cream.
Turn into a mold and chill.
Unmold on a chilled platter and garnish with lettuce, tomatoes, and olives, as desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2417 Calories from Fat 1772

% Daily Value*

Total Fat 202 g310.2%

Saturated Fat 69.8 g349%

Trans Fat 0 g

Cholesterol 1077.8 mg359.3%

Sodium 1939.7 mg80.8%

Total Carbohydrates 22 g7.3%

Dietary Fiber 7.6 g30.5%

Sugars 5.7 g

Protein 133 g265.4%

Vitamin A 166% Vitamin C 47.7%

Calcium 34% Iron 44.7%

*Based on a 2000 Calorie diet

Chicken Loaf Recipe