Bowling Night Salad
|Broiler fryer||1 , cut up|
|Water||3 Cup (48 tbs)|
|Onion||1⁄2 Small, sliced|
|Celery tops||1⁄4 Cup (4 tbs) (Few Are Required)|
|Salt||1 1⁄2 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Apple juice||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Chopped toasted slivered almonds||2 Tablespoon|
|Chopped stuffed green olives||2 Tablespoon|
Combine chicken, water, onion, celery tops, salt and peppercorns in a kettle; cover.
Simmer 1 hour, or until chicken is very tender; remove from broth.
Strain broth into a 2 cup measure.
Soften gelatin in apple juice in a medium size saucepan; stir in 1 1/2 cups of the broth. (Chill any remaining broth to add to soup for another meal.)
Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves; remove from heat.
Pull skin from chicken and take meat from bones; dice fine. (There should be about 2 cups.)
Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into an ice cube tray.
Freeze 20 minutes, or until firm about 1 inch in from edges.
Spoon into a chilled large bowl; beat until fluffy thick.
Fold in diced chicken, celery, almonds and olives.
Spoon into 3 individual molds.
Chill several hours or until firm.
Salad can be eaten from the mold, or un molded onto a lettuce lined plate and garnished with melon crescents.