The housewife who desires to serve an unusual CHICKEN dish will find that there is much in favor of jellied CHICKEN. Aside from its food value, jellied CHICKEN has merit in that it appeals to the eye, especially if the mold used in its preparation has a pleasing shape.
- 1 3 or 4 lb. CHICKEN
- 2 tsp. salt
- Several slices of onion
- 1 hard-cooked egg
- 1 pimiento
- Several sprigs of parsley
Clean, dress, and cut up the CHICKEN. Put it into a Saucepan and cover with boiling water. Season with the salt and add the slices of onion. Cook slowly until the meat will fall from the bones. Remove the CHICKEN from the Saucepan, take the meat from the bones, and chop it into small pieces. Reduce the stock to about 1 1/2 cupfuls, strain it, and skim off the fat. With this done, place slices of the hard-cooked egg in the bottom of a wet mold. Chop the pimiento and sprigs of parsley and mix them with the chopped meat. Put the mixture on top of the sliced egg, and pour the stock over the whole. Keep in a cool place until it is set. If the stock is not reduced and more jelly is desired, unflavored gelatine may be dissolved and added to coagulate the liquid. To serve jellied CHICKEN, remove from the mold, turn upside down, so that the eggs are on top and act as a garnish, and then cut in thin slices.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)