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Chicken Loaf Recipe
|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|
|Mayonnaise/Old fashioned boiled dressing||4 Tablespoon|
Serving size: Complete recipe
Calories 2397 Calories from Fat 1756
% Daily Value*
Total Fat 200 g307.8%
Saturated Fat 69.8 g349%
Trans Fat 0 g
Cholesterol 1077.8 mg
Sodium 1790.9 mg74.6%
Total Carbohydrates 21 g7%
Dietary Fiber 7.1 g28.3%
Sugars 5.7 g
Protein 133 g265.4%
Vitamin A 164.6% Vitamin C 47.7%
Calcium 32.5% Iron 41.8%
*Based on a 2000 Calorie diet
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.