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Jellied Chicken Layer Salad

Western.Chefs's picture
  Roasting chicken 4 Pound, cut up (1 whole)
  Onion 1 Small
  Celery leaves 4
  Bay leaf 1
  Pepper 1⁄4 Teaspoon
  Salt 2 1⁄4 Teaspoon
  Plain unflavored gelatin 2 Tablespoon
  Canned tomato juice 2 Cup (32 tbs)
  Vinegar 1 Tablespoon
  Granulated sugar 1 Teaspoon
  Minced celery 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Hard cooked eggs 3 , shelled, chopped
  Lettuce 1
  Radishes 2

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4677 Calories from Fat 2773

% Daily Value*

Total Fat 308 g473.1%

Saturated Fat 88.1 g440.6%

Trans Fat 0 g

Cholesterol 2049.6 mg683.2%

Sodium 6134.9 mg255.6%

Total Carbohydrates 87 g29%

Dietary Fiber 14.1 g56.3%

Sugars 37 g

Protein 368 g736.8%

Vitamin A 625.6% Vitamin C 291.5%

Calcium 55.8% Iron 148.5%

*Based on a 2000 Calorie diet


Jellied Chicken Layer Salad Recipe