Jellied Chicken Recipes

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JELLIED CHICKEN LOAF



Jellied Chicken Loaf image

Make and share this Jellied Chicken Loaf recipe from Food.com.

Provided by azleh

Categories     Chicken

Time 1h30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

1 broiler-fryer chicken (about 2 1/2 pounds)
3 celery leaves
1 small onion, sliced
2 teaspoons salt
1 teaspoon ground ginger
8 peppercorns
2 cups water (for chicken)
1 (8 ounce) envelope unflavored gelatin
1/4 cup cold water (for gelatin)
1/4 cup mayonnaise or 1/4 cup salad dressing
2 teaspoons soy sauce
1/2 cup celery
2 tablespoons walnuts

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.

Nutrition Facts : Calories 517.5, Fat 28, SaturatedFat 7.3, Cholesterol 117.5, Sodium 1148.6, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 61.4

JELLIED CHICKEN



Jellied Chicken image

Number Of Ingredients 11

1 spring chicken
2 or 3 stalks scallion
2 or 3 slices fresh ginger root
6 to 8 cups water
1 tablespoon sherry
1 teaspoon salt
15 to 20 peppercorns
2 cloves star anise
radishes, cucumber, celery, etc.
1/2 head lettuce
water-cress, parsley or scallions

Steps:

  • 1. Wipe chicken with a damp cloth. Trim scallion stalks slice ginger root. 2. Bring water to a boil in a large heavy saucepan. Add chicken, scallions, ginger root, sherry and salt. Bring to a boil again then reduce heat and simmer, covered, 30 minutes. 3. Drain chicken and let cool, leaving liquids in pan. Disjoint legs and wings cut breast in two. Remove skin and bones (but do not discard) then cut meat in either 1/2-inch cubes or 1/2- by 2-inch strips. 4. Return skin and bones to liquids in pan. Add peppercorns and star anise. Bring to a boil then simmer, covered, 1 hour. Strain, discarding solids. 5. Meanwhile arrange chicken pieces in a deep bowl or mold. Surround decoratively with sliced radishes, diced cucumbers, chopped celery, or parboiled green peas. Pour strained stock over to half cover ingredients. Let set partially. 6. Add more stock to cover completely. Let cool then refrigerate overnight. 7. Shred lettuce and arrange on a serving platter. 8. Unmold chicken by dipping bowl quickly in hot water and inverting it onto the serving platter. (Or dip a cloth in hot water, wring out, and wrap around bowl then invert.) Garnish with water cress, parsley or minced scallions, and serve. NOTE: This dish, usually made with spring chicken, or chicken breasts, can also be made with a bigger bird if, at the end of step 2, the bird is left in the pan to cool for 3 hours without removing the lid. VARIATION: * After step 3, heat 2 1/2 cups of the stock. Add 1 teaspoon soy sauce, 1/4 teaspoon salt and a dash of pepper. Meanwhile dissolve 1 package unflavored gelatin in 1/4 cup cold water. Add to heated stock, mixing well. Pour over chicken (and vegetables, if desired) and let cool. Then refrigerate until set. (Omit steps 4, 5 and 6.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

CRANBERRY SAUCE CHICKEN II



Cranberry Sauce Chicken II image

Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!

Provided by Honda

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h

Yield 7

Number Of Ingredients 4

6 chicken thighs
1 (16 ounce) can cranberry sauce
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g

CHICKEN JELLY WITH COLD POACHED CHICKEN



Chicken Jelly With Cold Poached Chicken image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 5h20m

Yield Four servings

Number Of Ingredients 12

5 pounds chicken backs and necks
5 quarts water
2 cloves
1 medium yellow onion, unpeeled
1 sprig fresh parsley
1 rib celery, roughly chopped
5 black peppercorns
Kosher salt to taste
3 pounds chicken gizzards, washed
2 chicken breasts, on the bone, split and skinned
Freshly ground pepper to taste
1 tablespoon chopped Italian parsley

Steps:

  • Add chicken backs and necks to 4 quarts of water in a large pot. Press the cloves into the onion and add to the pot along with the parsley, celery and peppercorns. Bring to a boil. Lower heat and simmer slowly for 3 hours, skimming off the foam. Season with salt.
  • If you wish to save the gizzards for another use, tie them in cheesecloth. Add them to the pot with 1 quart of water. Simmer 2 more hours.
  • Remove and save gizzards if desired. Strain broth through a fine mesh sieve. Clean pot and pour broth back in. Bring to a boil, lower the heat slightly and simmer for 1 1/2 hours. Lower the heat so the broth is at a bare simmer. Add chicken breasts and poach until just cooked through, about 25 minutes. Remove breasts from the broth and set both aside to cool.
  • Refrigerate chicken and broth overnight. Remove layer of fat from chicken jelly. Remove the breast meat from the bones and thinly slice on the diagonal. Season with salt and pepper. Spoon some jelly into 4 bowls and fan chicken over it. Sprinkle with parsley and serve. Leftover chicken jelly can be used in soups or sauces for a rich chicken broth.

JELLIED CHICKEN BOUILLON



Jellied Chicken Bouillon image

A terrific, refreshing starter for a hot-climate meal. From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon gelatin
1/4 cup cold water
2 cups hot chicken stock
salt, to taste
1 tablespoon fresh parsley, minced

Steps:

  • Soften gelatin in water for five minutes.
  • Add to hot stock and stir until dissolved.
  • Season to taste with salt and add parsley.
  • Chill.
  • When firm, cut in cubes or beat slightly with a fork.
  • Serve in cold martini glasses.

Nutrition Facts : Calories 25.7, Fat 0.7, SaturatedFat 0.2, Sodium 392.2, Carbohydrate 0.5, Sugar 0.4, Protein 4

JELLIED CHICKEN AND CORIANDER "TERRINE"



Jellied Chicken and Coriander

Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles - their springy texture contrasts with the terrine's smooth gel and tender chicken - and fast-cooked snow peas , for crunch.

Categories     Chicken     Ginger     Herb     Appetizer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

3 cups chicken broth, fat skimmed
1/2 cup medium-dry Sherry
2 teaspoons soy sauce
a 1 1/2-inch piece fresh gingerroot, cut into 1/4-inch-thick slices
6 scallions, each cut crosswise into thirds and flattened with flat side of a large knife
1 1/2 tablespoons star anise pieces*, crushed lightly
1/2 teaspoon salt
1 pound skinless boneless chicken breasts (about 3 breast halves)
about 3/4 cup cold water
1 envelope plus 1 1/2 teaspoons (about 4 1/2 teaspoons total) unflavored gelatin
1/2 cup fresh coriander leaves, washed well and spun dry
For sauce
2 tablespoons hoisin sauce
4 teaspoons rice vinegar (not seasoned)
Accompaniment: 1/4 cup drained pickled ginger*
*available at Asian markets and some specialty foods shops

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.

PEPPER JELLY GLAZED CHICKEN



Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees F).
  • Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
  • Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

TANGY GLAZED CHICKEN



Tangy Glazed Chicken image

A flavorful sauce with a hint of orange and sweet apple jelly is perfect over bone-in chicken breasts. Serve with potatoes or rice and a salad. -Barbara Haney, St Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt, optional
4-1/2 teaspoons butter
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 cup chicken broth
1/2 cup apple jelly
3 tablespoons orange juice
1 tablespoon minced fresh parsley
1/4 to 1/2 teaspoon dried thyme

Steps:

  • Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. , In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture.

Nutrition Facts : Calories 505 calories, Fat 13g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 363mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 1g fiber), Protein 39g protein.

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