Chicken Mousse Recipe
Do you want a great in taste Chicken Mousse recipe? Get all set to serve Chicken Mousse as a Dessert today. I prepare this Chicken Mousse with Chicken as the main ingredient. This Chicken Mousse is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
2 large chicken breasts
2 cups water
1 small onion, peeled and sliced
Few celery tops
1 teaspoon salt
1 bay leaf
4 peppercorns
1 can pineapple tidbits
2 envelopes unflavored gelatin
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/2 pound cooked ham
1 can water chestnuts, drained
Directions
Combine chicken breasts, water, onion, celery tops, salt, bay leaf and peppercorns in a large saucepan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
While chicken cooks, drain syrup from pineapple into a 1 cup measure; add water, if needed, to make 1/2 cup.
Stir in gelatin to soften.
Set pineapple aside.
Remove chicken from broth; strain broth into a 4 cup measure; add water, if needed, to make 3 cups.
Return to same saucepan; stir in softened gelatin.
Heat slowly, stirring constantly, until gelatin dissolves; remove from heat.
Blend in mayonnaise or salad dressing, lemon juice and mustard.
Pour into a shallow pan.
Freeze 20 minutes, or just until firm about 1 inch from edges but still soft in middle.
While gelatin mixture chills, pull skin from chicken and take meat from bones; dice meat. (There should be about 1 1/2 cups.)
Dice ham and water chestnuts; combine with diced chicken and pineapple in a medium size bowl.
Spoon partly frozen gelatin mixture into a chilled large bowl; beat until thick and fluffy.
Fold in chicken ham mixture; spoon into an 8 cup ring mold.
Chill several hours, or until firm.
When ready to serve, loosen salad around edge and center ring with a knife; dip mold very quickly in and out of hot water.
Cover with a large serving plate; turn upside down; gently lift off mold.
Fill center of ring with salad greens, if you wish.
Simmer 30 minutes, or until chicken is tender.
While chicken cooks, drain syrup from pineapple into a 1 cup measure; add water, if needed, to make 1/2 cup.
Stir in gelatin to soften.
Set pineapple aside.
Remove chicken from broth; strain broth into a 4 cup measure; add water, if needed, to make 3 cups.
Return to same saucepan; stir in softened gelatin.
Heat slowly, stirring constantly, until gelatin dissolves; remove from heat.
Blend in mayonnaise or salad dressing, lemon juice and mustard.
Pour into a shallow pan.
Freeze 20 minutes, or just until firm about 1 inch from edges but still soft in middle.
While gelatin mixture chills, pull skin from chicken and take meat from bones; dice meat. (There should be about 1 1/2 cups.)
Dice ham and water chestnuts; combine with diced chicken and pineapple in a medium size bowl.
Spoon partly frozen gelatin mixture into a chilled large bowl; beat until thick and fluffy.
Fold in chicken ham mixture; spoon into an 8 cup ring mold.
Chill several hours, or until firm.
When ready to serve, loosen salad around edge and center ring with a knife; dip mold very quickly in and out of hot water.
Cover with a large serving plate; turn upside down; gently lift off mold.
Fill center of ring with salad greens, if you wish.
