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Chicken Mousse

Charles.Durand's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Chicken broth 3 Cup (48 tbs) (Cold)
  Sweet pickle liquid 2 Tablespoon
  Grated onion 1 Tablespoon
  Monosodium glutamate 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Cooked chicken/Turkey 12 Ounce, finely chopped (2.5 Cups)
  Finely chopped sweet pickles 1⁄2 Cup (8 tbs)
  Chopped salted blanched almonds 1⁄2 Cup (8 tbs)
  Heavy cream 2 Cup (32 tbs), whipped (Chilled)
Directions

Soften gelatin in 1 cup of the broth in a saucepan.
Stir over low heat until gelatin is dissolved.
Mix in remaining broth, pickle liquid, onion, monosodium glutamate, salt, and dry mustard.
Chill until mixture is slightly thickened.
Fold a mixture of the chicken, pickles, and almonds, and then the whipped cream into the gelatin.
Turn into a bell-shaped or other 2-quart fancy mold.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with sweet pickle strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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