Jellied Chicken

Myrna and I have been debating who would get to make “jellied chicken” for the blog.  We both have fond memories of it being served at one of her wedding showers – it’s an excellent dish for “ladies’ luncheons”, especially in Spring or Summer, but my husband says “Men like it too!”    Usually recipes for this are large, at least a 13x9” pan, so I had to make this version from "Betty Crocker Cooking for Two", it’s only 5 servings.  Notice the low calories!  Really good broth is the secret to the success of this dish, I used Myrna’s recipe.
The cookbook suggests this menu:  Jellied chicken, potato chips, baby lima beans, yeast rolls, fresh fruit in season, brownies.  We had it for lunch with homemade lard biscuits, green peas and orange custard for dessert.
                             Jellied Chicken
  1         tablespoon gelatin -- (1 envelope)
  1 ¼     cups hot chicken broth
  2         cups cooked chicken -- cut up
     ½     teaspoon salt

Soften gelatin in 2 tbsp. cold water.  Dissolve in hot broth.  Cool until thickenend.  Add chicken and salt.
Pour into oiled 9 x 5 x 3" loaf pan.
Chill until set.  Unmold on cold platter.  Serve cooled, with mayonnaise, if desired.
Garnish with olive slices, or parsley bouquets, radish roses, tomato wedges, or lettuce hearts.
Yield:  "3 cups"
Per Serving: 99 Calories; 3g Fat (24.2% calories from fat); 17g Protein; trace Carbohydrate; 0g Dietary Fiber; 48mg Cholesterol; 258mg Sodium.  Exchanges: 2 1/2 Lean Meat; 0 Other Carbohydrates.

3 comments:

  1. I've never heard of this one, Sue... Jellied chicken sounds a bit different, but I'd be willing to try it once.

    I've seen jellied entrees similar to this "frosted" with a mayonnaise mixture of some kind; would such an addition work with this recipe?

    And what goes into such a "frosting"? Have you a recipe for such a thing?

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  2. While I eat most things....I just dont think I could swallow this one! Thanks for sharing, but I will pass.

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  3. Hi from Australia,
    it sounds and looks great. I will add to my recipe stash.
    It is similar to a mixed meat loaf I make after Christmas with the left over meats. "Brawn". Your Chicken loaf will be great with a salad.
    Thanks

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