Chicken Mousse Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Vegetable oil1 Tablespoon
 Cold water1⁄4 Cup (4 tbs)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Finely chopped cooked chicken2 Cup (32 tbs)
 Finely chopped celery1⁄2 Cup (8 tbs)
 Finely chopped onion1⁄4 Cup (4 tbs)
 Heavy cream1⁄2 Cup (8 tbs), chilled
 Mayonnaise/Unsweetened bottled mayonnaise1 1⁄2 Cup (24 tbs) (Freshly Made)
 Tarragon vinegar1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Ground hot red pepper1⁄8 Teaspoon (Cayenne)

Nutrition Facts

Serving size

Calories 557 Calories from Fat 482

% Daily Value*

Total Fat 54 g82.7%

Saturated Fat 8.9 g44.4%

Trans Fat 0 g

Cholesterol 66.7 mg

Sodium 923.7 mg38.5%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.31 g1.2%

Sugars 1.2 g

Protein 15 g30.2%

Vitamin A 7.4% Vitamin C 1.7%

Calcium 2.1% Iron 0.51%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Using vegetable oil, brush the inside of a 1-quart souffle dish or ring mold.
2 Invert the mold on paper towels to drain.

MAKING
3 Into a heatproof measuring cup, pour water and sprinkle the gelatin over it.
4 Allow the gelatin soften for 2 or 3 minutes.
5 Set the cup in a small skillet of simmering water and, stirring constantly, cook over low heat until the gelatin dissolves.
6 Remove the cup of gelatin from the skillet and set aside.
7 Meanwhile, through the finest blade of a food grinder, put the chicken, celery and onions.
8 In a chilled bowl, whip the cream with a wire whisk until it is stiff.
9 In a deep bowl, mix the mayonnaise, vinegar and the reserved gelatin.
10 Stir in the ground chicken and vegetables, salt and cayenne, then fold the whipped cream into the mixture with a rubber spatula.
11 Taste for the seasoning.
12 In the prepared mold, put the mixture, spreading it evenly and smoothing the top with the spatula.
13 Cover tightly with foil or plastic wrap.
14 Place in refrigerator for at least 3 hours, or until the mousse is firm.

SERVING
15 Carefully run a sharp knife around the sides of the mold.
16 Breifly dip the bottom in hot water for a few seconds.
17 Place a chilled serving plate upside down over the mold, quickly invert, holding firmly.
18 Carefully slide out the mousse.
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