Jellied Chicken Loaf
Yankee Plus Dec 2015
TABLE OF CONTENTS
A nice, light, summer Sunday supper dish. (Don 't try to say summer Sunday supper dish fast!)
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- 2 2-1/2-pound broilers or fryers
- 4 cups boiling water
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 teaspoon salt
- 6 whole peppercorns
Instructions:Cut the chicken into pieces. Wash and put in a large saucepan. Add the boiling water, chopped onion, celery, bay leaf, salt and pepper. Cover, bring to a boil and sim-mer for 1-1/2 hours, or until the chicken is tender. Drain and reserve the liquid. Cool the chicken.
Remove the meat from the bones and cut into coarse pieces. Arrange in a 9x5x2-3/4-inch loaf pan.
Skim the fat from the liquid in which the chicken was cooked. Strain, and reduce to 2 cups by boiling, un-covered. Season to taste with salt and pepper and pour over chicken. Cool, then chill overnight to set.
Unmold and slice. Serve with Vinaigrette Sauce or mayonnaise.