Jellied Chicken Salad Recipes

Steps:

• Soften 1 envelope of Knox gelatin in 1/4 cold water.
• Add 1/4 cup boiling water.
• Stir until dissolved.
• Add chicken, mayo, celery, and onion.
• Mix well and pour into an 8 by 8 or 9 by 9 pan.
• Chill while you prepare the topping.
• Mix lemon jello, boiling water, cranberry sauce, and orange juice.
• Spoon over the chicken pan mixture.
• Refrigerate overnight.
• A double recipe can be made in a 9 by 13 pan.

Steps:

• Put the diced bell peppers and green onions in the same bowl.
• Chill in refrigarator until ready to use.
• Pour the chicken broth into a saucepan and bring it to a boil
• Meanwhile, pour the cold water into a large mixing bowl.
• Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
• Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
• Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
• Add the bell pepper and green onion mixture and mix well.
• Add the diced chicken and mix well.
• Pour the mixture into desired baking dish or jello mold.
• Cover with lid or plastic wrap.
• Refrigerate for 4 hours or untl set.
• If using a Jello mold, unmold it onto a plate.
• For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
• If using a cake pan or pyrex dish, serve the jello salad from it.

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.

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.