Jellied Chicken loaf Recipe

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Main Course

Main Course - Poultry

Jellied Chicken loaf

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Ingredients:
2 tablespoons plain gelatin
1/3 cup shredded raw carrots
1/4 cup cold water
1/2 cup chopped green pepper
1 1/2 cups hot chicken stock or bouillon
1/4 cup cold tomato juice
1 teaspoon salt
1 1/2 cups hot tomato juice
Dash of pepper
1/2 teaspoon Worcestershire sauce
2 cups diced cooked chicken
1 cup cooked peas
1/3 cup chopped celery
2 tablespoons minced onion

Directions:
Soften 1 tablespoon gelatin in cold water and dissolve in the hot chicken stock. Season with 1/2 teaspoon salt and pepper. Cool. When gelatin begins to thicken fold in 1 cup of chicken, celery, carrots, and green pepper. Pour mixture into a loaf pan which has been brushed with French dressing. Chill and allow to stiffen before adding second layer. Soften remaining 1 tablespoon gelatin in cold tomato juice and dissolve in hot tomato juice. Season with remaining 1/2 teaspoon salt and Worcestershire sauce. Cool. When mixture begins to thicken, fold in remaining chicken, peas, and onion. Pour into loaf pan over first layer. Chill 2 to 4 hours. Unmold onto platter of greens. Serve with mayonnaise. Serves 6.