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Jellied Chicken Loaf Recipe
|Stewing chicken||6 Pound|
|Celery||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Hard boiled eggs||2|
|Prepared mustard||1 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6324 Calories from Fat 3915
% Daily Value*
Total Fat 434 g668.3%
Saturated Fat 127.8 g639%
Trans Fat 0 g
Cholesterol 2554.4 mg851.5%
Sodium 6271.9 mg261.3%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.9 g23.7%
Sugars 14.4 g
Protein 538 g1076.7%
Vitamin A 107.3% Vitamin C 105.4%
Calcium 53.4% Iron 150.2%
*Based on a 2000 Calorie diet
Let stand in broth until cool.
Strain broth into a 4-cup measure; skim off any fat that rises to top, then add enough water to make 3 cups; cool.
Pull all chicken from frame; trim off any fat and skin; chop meat finely.
(You should have about 4 cups.) Spoon into a 6-cup loaf pan.
Soften gelatin in 1 cup of the cooled broth in a small saucepan; heat, stirring constantly, just until dissolved.
Stir back into remaining broth; pour over chicken in loaf pan, pressing chicken down with a fork until completely covered (mixture should just fill pan).
Chill 5 to 6 hours or overnight, or until the loaf is firm enough to slice.
Unmold onto serving plate; garnish with sliced hard-cooked eggs and parsley.
Slice and serve with prepared mustard blended into the sour cream.