Jellied Chicken

Ingredients

• Cook a large chicken
• broth, which should be about a quart
• a small onion cut up
• 2 bay leaves
• a blade of mace
• a pinch of celery seed
• 4 hard-boiled eggs
• a little chopped parsley
• a tablespoon of sherry wine

Method

1. 1

   Cook the chicken, cool, and remove the meat.

2. 2

   Simmer skin and bones in broth with onion, bay leaves, mace, and celery seed until reduced to a pint.

3. 3

   Layer chicken and sliced eggs in a mould, pour strained broth over, and chill until set.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 24. The excerpt below is the record exactly as published.

JELLIED CHICKEN Mrs. Strauder Goff Cook a large chicken as if for croquettes. After it is cool, take the meat from the bones. Put the skin and the cracked bones back into the broth, which should be about a quart. Add a small onion cut up, 2 bay leaves, a blade of mace, and a pinch of celery seed. Simmer till reduced to a pint. Cut up the meat of the chicken as if for salad or a little finer, and have ready 4 hard-boiled eggs and a little chopped parsley. Dip a mould, melon-shaped ones are pretty, in ice water and arrange the chicken and the eggs, which must be shced in layers with a little chopped parsley now and then. Strain the broth, season with salt and a tablespoon of sherry wine

Cook this with the app: pantry check, scaling, and the assistant.