Jellied Chicken Loaf Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Broiler fryer chicken1
 Celery leaves4 (Few Leaves)
 Onion1 Small, sliced
 Salt2 Teaspoon
 Ground ginger1 Teaspoon
 Peppercorns8
 Water2 Cup (32 tbs) (For Chicken)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄4 Cup (4 tbs) (For Dissolving Gelatin)
 Mayonnaise/Salad dressing1⁄4 Cup (4 tbs)
 Soy sauce2 Teaspoon
 Finely diced celery1⁄2 Cup (8 tbs)
 Finely chopped walnuts2 Tablespoon
 Lettuce leaves1⁄2 Cup (8 tbs)
 Sliced tomatoes3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4001 Calories from Fat 2600

% Daily Value*

Total Fat 290 g445.7%

Saturated Fat 70.7 g353.4%

Trans Fat 0 g

Cholesterol 1164.2 mg

Sodium 5978.2 mg249.1%

Total Carbohydrates 34 g11.4%

Dietary Fiber 10.4 g41.5%

Sugars 14.2 g

Protein 301 g603%

Vitamin A 108.6% Vitamin C 100.5%

Calcium 32.8% Iron 91.5%

*Based on a 2000 Calorie diet

Directions

1. Place the chicken, celery leaves, onion, salt, ginger, peppercorns and the 2 cups water in large saucepan; cover. Bring to boiling, then simmer 1 hour, or until chicken is tender.
2. Remove chicken from the broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into the broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
5. While gelatin mixture chills, remove chicken from the bones; chop meat very fine. (You should have about 2 1/4 cups.) Stir into chilled gelatin mixture with the celery and walnuts. Chill for several hours, or until firm.
6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl or mold. Garnish with crisp lettuce and sliced tomatoes; serve with crusty French bread or with toasted hard rolls, if you wish.
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