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.