Jellied Chicken Loaf Recipes

Steps:

• 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
• 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
• 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
• 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
• 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
• 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, stir together grape jelly, ketchup, onions, vinegar, and dry mustard.
• Heat over medium-high heat until mixture comes to a boil and jelly is melted.
• Remove from heat.
• Arrange chicken pieces in a 13 x 9-inch baking dish.
• Pour sauce evenly over chicken and turn pieces to coat both sides.
• Bake uncovered for 1 hour, until chicken is very tender.

Steps:

• Into large pot, place chicken with giblets, celery, carrot, onion, parsley, bay leaf, thyme, tarragon, salt, pepper, chicken stock, and lemon juice bring to boil. Reduce heat and simmer for 10 to 15 minutes skim residue that rises to top. Cover pot loosely and continue to simmer for 1 hour. Cool chicken in broth. Remove chicken skin, bone, and cut meat into very small cubes. Set aside. Strain broth, but do not mash vegetables. Broth should measure 3 cups. Correct seasoning. Heat broth in saucepan and beat in egg white. Whisk and simmer for 2 minutes. Remove from heat and cool without stirring so white forms a crust on surface. Meanwhile, sprinkle gelatin over 1/3 cup water to soften. Line a sieve with 2 layers of cheesecloth or a clean linen dishcloth wrung out in cold water. Gently strain broth through sieve. Combine broth and gelatin in saucepan and bring to boil, stirring to dissolve gelatin. Remove from heat and cool.Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan and pour in 1 cup of chicken broth mixture. Let chill until syrupy. Arrange sliced eggs and green olives in bottom sprinkle lightly with salt. Place in refrigerator to set. When set, arrange chicken and green peppers in layers over eggs and gently pour in remainder of gelatin. Return to refrigerator until firm.To serve, turn out loaf onto lettuce-lined platter and serve with homemade mayonnaise.

Steps:

• In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
• Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
• Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
• In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
• Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
• Make sauce:
• In a small bowl stir together hoisin sauce and vinegar until smooth.
• Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.