Pressed or Jellied Chicken

Ingredients

• Two hens boiled until tender
• Salt while cooking
• Remove the meat, keeping the white and dark meat separate
• Cool the water in which the chickens were cooked
• two tablespoons of plain gelatine
• boiling chicken stock

Method

1. 1

   Arrange layers of white and dark meat in a brick-shaped pan.

2. 2

   Pour over the gelatin mixture and refrigerate to jell.

3. 3

   When firm, unmold, slice, and serve.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 4. The excerpt below is the record exactly as published.

PRESSED OR JELLIED CHICKEN Two hens boiled until tender so that meat will almost drop from the bones. Salt while cooking. Remove the meat, keep- ing the white and dark meat separate. Into a brick-shaped pan (bread pan of aluminum or granite) arrange a layer of white met, (shredded), then one of the dark, giving a springle of salt and pepper if needed, until the pan is full and all used. Cool the water in which the chickens were cooked, remove all grease, boil down until there are two cups (one pint), be sure to season to taste. Soak for five minutes in one-quarter cup of cold water, two tablespoons of plain gelatine. Pour over the geletine the boiling chicken stock

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