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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 5535 Calories from Fat 2936
% Daily Value*
Total Fat 326 g501.2%
Saturated Fat 96.5 g482.7%
Trans Fat 0 g
Cholesterol 2336.7 mg
Sodium 6136.2 mg255.7%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.9 g23.7%
Sugars 14.4 g
Protein 584 g1167.4%
Vitamin A 84.9% Vitamin C 32.8%
Calcium 53.4% Iron 133.6%
*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.