Jellied Chicken Loaf Recipe
Ingredients
| 1 broiler-fryer | ||
| Few celery leaves | ||
| Onion | 1 Small, sliced | |
| Salt | 2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Peppercorns | 8 | |
| Chicken | 2 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| 1/4 cup mayonnaise or salad dressing | ||
| Soy sauce | 2 Teaspoon | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| Walnuts | 2 Tablespoon, finely chopped | |
| Lettuce leaves | ||
| Sliced tomatoes | ||
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.
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.
Chef
