Return to Content

Jellied Chicken Loaf

Jellied Chicken Loaf
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 6.

A nice, light, summer Sunday supper dish. (Don 't try to say summer Sunday supper dish fast!)

Ingredients:

  • 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.

Updated Tuesday, July 24th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2