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Chicken Salad In A Mold |
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Serves: 10 Print this RecipeChicken and Broth: 1 broiler-fryer chicken 3 1/2 -pound + 1 whole chicken breast 2 carrots large, pared and sliced 2 onions medium, quartered and sliced 2 ribs celery with some leaves 6 sprigs parsley fresh 2 bay leaves 8 peppercorns crushed 3 quarts water * See note below. 2/3 cup mayonnaise real 1/3 cup sour cream 1 teaspoon lemon juice fresh 1 teaspoon cream style horseradish Blend well and refrigerate until served. * Part two. 2 tablespoons unflavored jello 1/4 cup water cold 4 cups chicken broth heated 1 1/3 cups celery finely diced 3 eggs hard-cooked and chopped 1/2 cup mayonnaise real 1/3 cup green onions chopped with some greens * Remove as much fat as possible from chicken; place in large saucepan with carrots, onions, celery, parsley, bay leaves, peppercorns, and water. Bring to boil and skim as foam rises to surface, about 10 minutes. Reduce heat; cover and simmer until tender, about 60 minutes. Let chicken cool in broth; remove from broth. Set saucepan in freezer to congeal fat, about 2 hours. Remove broth from freezer and lift off layer of fat from top. Bring to boil; reduce contents uncovered until there are 4 cups broth remaining. Remove from heat. Salad Dressing: Salad: *Remove meat from chicken bones; skin and cut into bite-size pieces to measure 4 cups. Cover and refrigerate. Soften gelatin in water; add to hot broth and stir to dissolve. Cool and refrigerate until gelatin becomes consistency of egg white. Add chicken and remaining ingredients except lettuce to gelatin mixture; mix well. Pour into rinsed 2-quart mold. Chill until firm. Unmold onto a lettuce-lined platter. Serve dressing separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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