Best Jellied Chicken Loaf Recipes

Jellied Chicken Loaf image

Provided by azleh

Categories Chicken

Time 1h30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

1 broiler-fryer chicken (about 2 1/2 pounds)
3 celery leaves
1 small onion, sliced
2 teaspoons salt
1 teaspoon ground ginger
8 peppercorns
2 cups water (for chicken)
1 (8 ounce) envelope unflavored gelatin
1/4 cup cold water (for gelatin)
1/4 cup mayonnaise or 1/4 cup salad dressing
2 teaspoons soy sauce
1/2 cup celery
2 tablespoons walnuts

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.

Nutrition Facts : Calories 517.5, Fat 28, SaturatedFat 7.3, Cholesterol 117.5, Sodium 1148.6, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 61.4

Jellied Chicken and Coriander

Yield Makes 4 servings

Number Of Ingredients 16

3 cups chicken broth, fat skimmed
1/2 cup medium-dry Sherry
2 teaspoons soy sauce
a 1 1/2-inch piece fresh gingerroot, cut into 1/4-inch-thick slices
6 scallions, each cut crosswise into thirds and flattened with flat side of a large knife
1 1/2 tablespoons star anise pieces*, crushed lightly
1/2 teaspoon salt
1 pound skinless boneless chicken breasts (about 3 breast halves)
about 3/4 cup cold water
1 envelope plus 1 1/2 teaspoons (about 4 1/2 teaspoons total) unflavored gelatin
1/2 cup fresh coriander leaves, washed well and spun dry
For sauce
2 tablespoons hoisin sauce
4 teaspoons rice vinegar (not seasoned)
Accompaniment: 1/4 cup drained pickled ginger*
*available at Asian markets and some specialty foods shops

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.