CHICKEN SALAD IN A MOLD

Chicken Salad In A Mold image

Number Of Ingredients 23

Chicken and Broth:
1 broiler-fryer chicken 3 1/2 -pound + 1 whole chicken breast
2 carrots large, pared and sliced
2 onions medium, quartered and sliced
2 ribs celery with some leaves
6 sprigs parsley fresh
2 bay leaves
8 peppercorns crushed
3 quarts water
* See note below.
2/3 cup mayonnaise real
1/3 cup sour cream
1 teaspoon lemon juice fresh
1 teaspoon cream style horseradish
Blend well and refrigerate until served.
* Part two.
2 tablespoons unflavored jello
1/4 cup water cold
4 cups chicken broth heated
1 1/3 cups celery finely diced
3 eggs hard-cooked and chopped
1/2 cup mayonnaise real
1/3 cup green onion chopped with some greens

Steps:

* Remove as much fat as possible from chicken place in large saucepan with carrots, onions, celery, parsley, bay leaves, peppercorns, and water. Bring to boil and skim as foam rises to surface, about 10 minutes. Reduce heat cover and simmer until tender, about 60 minutes. Let chicken cool in broth remove from broth. Set saucepan in freezer to congeal fat, about 2 hours. Remove broth from freezer and lift off layer of fat from top. Bring to boil reduce contents uncovered until there are 4 cups broth remaining. Remove from heat. Salad Dressing: Salad:*Remove meat from chicken bones skin and cut into bite-size pieces to measure 4 cups. Cover and refrigerate. Soften gelatin in water add to hot broth and stir to dissolve. Cool and refrigerate until gelatin becomes consistency of egg white. Add chicken and remaining ingredients except lettuce to gelatin mixture mix well. Pour into rinsed 2-quart mold. Chill until firm. Unmold onto a lettuce-lined platter. Serve dressing separately.

Nutrition Facts : Nutritional Facts Serves