Jellied Chicken Loaf
By Yankee Magazine|Jul 24 2007|
A nice, light, summer Sunday supper dish. (Don ‘t try to say summer Sunday supper dish fast!)
Yield
Serves 6.
Ingredients
2 2-1/2-pound broilers or fryers
4 cups boiling water
1 onion, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon salt
6 whole peppercorns
Instructions
Cut the chicken into pieces. Wash and put in a large saucepan. Add the boiling water, chopped onion, celery, bay leaf, salt and pepper. Cover, bring to a boil and sim-mer for 1-1/2 hours, or until the chicken is tender. Drain and reserve the liquid. Cool the chicken.
Remove the meat from the bones and cut into coarse pieces. Arrange in a 9x5x2-3/4-inch loaf pan.
Skim the fat from the liquid in which the chicken was cooked. Strain, and reduce to 2 cups by boiling, un-covered. Season to taste with salt and pepper and pour over chicken. Cool, then chill overnight to set.
Unmold and slice. Serve with Vinaigrette Sauce or mayonnaise.
