Friday, August 14, 2009

Jellied Chicken


3 lb chicken

2 1/2 tsp salt

2TB gelatin

1 diced onion

2 bay leaves

3 cloves

1 blade of mace

1 tsp whole peppers

1/8 tsp nutmeg

3 hard cooked eggs

6 sliced stoned olives

1/2 c sliced canned mushrooms

1TB chop parsley

1 TB chopped celery

Dress chicken, and wipe with cold, damp cloth. Put in kettle. Half over with boiling water. Cover kettle and let simmer until tender, 2 or 3 hrs. Add 1 1/2 tsp salt when half cooked. Remove chicken from pot, reserving liquor. Drain chicken and let cool. Remove all meat and cut in 1 in dices. Put skin and bones in saucepan. Add 1 qt. liquor from kettle. Add onion, bay,mace, salt, cloves, peppers and nutmeg. Simmer until reduced to 1 pt. Add gelatine. Strain. Put layer of chicken meat in greased mold. Cover with layer of sliced eggs, mushrooms, and olives. Alternate layers until all ingrediants are used. Sprinkling each layer with parsley and celery. Pour stock into mold. Unmold when well set. Serve with Mayonnaise. Serves 6

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