Jellied Chicken Layer Salad
|Roasting chicken||4 Pound, cut up (1 whole)|
|Salt||2 1⁄4 Teaspoon|
|Plain unflavored gelatin||2 Tablespoon|
|Canned tomato juice||2 Cup (32 tbs)|
|Granulated sugar||1 Teaspoon|
|Minced celery||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Hard cooked eggs||3 , shelled, chopped|
Order chicken weighing 4 lbs before being drawn.
Place chicken in kettle with next 4 ingredients and 1 1/2 teasp salt.
Add cold water to half-cover chicken.
Cover; simmer 1 1/2 hrs., or until tender.
Remove skin and bones from chicken; dice meat.
Strain broth; reserve.
Cool 1/2 c of it, and then soak 1 tablesp gelatin in it for 5 min.
Boil remaining broth down to 1 1/2 c, then dissolve gelatin in it.
Chill until it begins to thicken.
Meanwhile, soak 1 tablesp gelatin in 1/2 c cold tomato juice 5 min.; dissolve in 1 1/2 c hot tomato juice.
Cool; add next 4 ingredients and 3/4 teasp salt.
Pour into wet 8"x8"x2" loaf pan; chill until firm.
Add diced chicken and eggs to chicken broth; spread on tomato mixture.
Chill until firm.
Unmold; garnish with lettuce and radishes.
Cut in 9 squares.
Serve with Snappy Dressing.