Chicken Mousse Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon (2 Envelopes) | |
| Chicken broth | 3 Cup (48 tbs) (Cold) | |
| Sweet pickle liquid | 2 Tablespoon | |
| Grated onion | 1 Tablespoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Cooked chicken/Turkey | 12 Ounce, finely chopped (2.5 Cups) | |
| Finely chopped sweet pickles | 1⁄2 Cup (8 tbs) | |
| Chopped salted blanched almonds | 1⁄2 Cup (8 tbs) | |
| Heavy cream | 2 Cup (32 tbs), whipped (Chilled) |
Nutrition Facts
Serving size: Complete recipe
Calories 3416 Calories from Fat 2540
% Daily Value*
Total Fat 284 g437%
Saturated Fat 126.7 g633.6%
Trans Fat 0 g
Cholesterol 923 mg307.7%
Sodium 3843.2 mg160.1%
Total Carbohydrates 79 g26.3%
Dietary Fiber 13 g51.9%
Sugars 46.7 g
Protein 149 g297.4%
Vitamin A 151.1% Vitamin C 6.7%
Calcium 82.6% Iron 95.5%
*Based on a 2000 Calorie diet
Directions
Stir over low heat until gelatin is dissolved.
Mix in remaining broth, pickle liquid, onion, monosodium glutamate, salt, and dry mustard.
Chill until mixture is slightly thickened.
Fold a mixture of the chicken, pickles, and almonds, and then the whipped cream into the gelatin.
Turn into a bell-shaped or other 2-quart fancy mold.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with sweet pickle strips.
Chef
