Jellied Chicken Salad Recipes

JELLIED CHICKEN SALAD

Steps:

• 1. Into large pot, place chicken with giblets, celery, carrot, onion, parsley, bay leaf, thyme, tarragon, salt, pepper, chicken stock, and lemon juice bring to boil. Reduce heat and simmer for 10 to 15 minutes skim residue that rises to top. Cover pot loosely and continue to simmer for 1 hour. Cool chicken in broth. 2.Remove chicken skin, bone, and cut meat into very small cubes. Set aside. 3. Strain broth, but do not mash vegetables. Broth should measure 3 cups. Correct seasoning. Heat broth in saucepan and beat in egg white. Whisk and simmer for 2 minutes. Remove from heat and cool without stirring so white forms a crust on surface. 4. Meanwhile, sprinkle gelatin over 1/3 cup water to soften. Line a sieve with 2 layers of cheesecloth or a clean linen dishcloth wrung out in cold water. Gently strain broth through sieve. Combine broth and gelatin in saucepan and bring to boil, stirring to dissolve gelatin. Remove from heat and cool.5. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan and pour in 1 cup of chicken broth mixture. Let chill until syrupy. Arrange sliced eggs and green olives in bottom sprinkle lightly with salt. Place in refrigerator to set. When set, arrange chicken and green peppers in layers over eggs and gently pour in remainder of gelatin. Return to refrigerator until firm.To serve, turn out loaf onto lettuce-lined platter and serve with mayonnaise.

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 SALAD WITH CRANBERRY/LEMON JELLO TOPPING

Steps:

• Soften 1 envelope of Knox gelatin in 1/4 cold water.
• Add 1/4 cup boiling water.
• Stir until dissolved.
• Add chicken, mayo, celery, and onion.
• Mix well and pour into an 8 by 8 or 9 by 9 pan.
• Chill while you prepare the topping.
• Mix lemon jello, boiling water, cranberry sauce, and orange juice.
• Spoon over the chicken pan mixture.
• Refrigerate overnight.
• A double recipe can be made in a 9 by 13 pan.