Jellied Chicken Bouillon Recipes

JELLIED CHICKEN BOUILLON

Steps:

• Soften gelatin in water for five minutes.
• Add to hot stock and stir until dissolved.
• Season to taste with salt and add parsley.
• Chill.
• When firm, cut in cubes or beat slightly with a fork.
• Serve in cold martini glasses.

JELLIED CHICKEN LOAF

Steps:

• 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
• 2. Remove from 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 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 bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill 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. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

CHICKEN WITH BOUILLON

Steps:

• Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.

GOLDEN CHICKEN BOUILLON (RUSSIAN)

Steps:

• Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat.
• Heat slowly until water boils, skim, then cook very gently.
• Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley.
• Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot.
• Let simmer until chicken is tender (1 1/2 hours or more).
• Season with salt 30 minutes before soup is done cooking.
• Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired.