GIBLET MOLD

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Giblet Mold image

This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays.

Provided by Bonnie Young

Categories     Chicken

Time 30m

Yield 2-4 molds, 20 serving(s)

Number Of Ingredients 14

1 large onion
2 cups cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock)
4 eggs (hard boiled)
1/4 cup celery leaves
3 (1/4 ounce) packages of knox unflavored gelatin
1/2 cup cold water (Set this aside to add later)
1 tablespoon Accent seasoning
1 1/4 teaspoons garlic salt
2 tablespoons dried parsley flakes
3 teaspoons prepared mustard
1 tablespoon chicken soup base
1 tablespoon instant chicken bouillon
1 (8 ounce) package cream cheese
add the reserved gelatin

Steps:

  • Mix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.

Nutrition Facts : Calories 62.1, Fat 5, SaturatedFat 2.8, Cholesterol 54.8, Sodium 66.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.5, Protein 3.2

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