Serves: 5
Total Calories: 513

2 (3-pound) chicken
1 bay leaf, crumbled
2 onions, cut up
1 tablespoon salt
1 stalk celery with leaves
1 clove garlic
3 envelopes unflavored gelatin
6 peppercorns

Place chickens in a saucepan and add water to cover. Add celery, bay leaf, garlic, onions, salt, and peppercorns. Bring to a boil, reduce heat, cover, and simmer for 1 hour. Remove the chickens from broth. Drain and cool. Cut the chickens in quarters. Chill the chicken for at least 1 hour. Strain the broth and set aside 1 quart. Soften the gelatin in 1 cup cold water. Add this to the hot, strained broth and stir until the gelatin is dissolved. Cool. Chill for 1/2 hour or until slightly thickened. Spoon very carefully over the chilled chicken to coat it completely. Return to refrigerator and chill for 1 hour. When chicken is glazed, garnish it with anything from artichokes to mushrooms.

Nutritional Facts:

Serves: 5
Total Calories: 513
Calories from Fat: 6

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