Chicken Gelatin |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons gelatin | 1/4 cup cold water | 2 cups chicken stock |
| 1/2 teaspoon salt | 1/8 teaspoon paprika | 3 hard-cooked eggs |
| 1 tablespoon minced parsley | 3 cups sliced cooked chicken | |
| 1 | Pour gelatin on cold water and let stand 5 minutes. Heat chicken stock and dissolve gelatin in it. Add salt if necessary and paprika. Pour 1/2 cup gelatin into flat pan. Let harden. Slice eggs and arrange on set gelatin; sprinkle with minced parsley. Add 1/8 cup gelatin mixture (just enough to hold eggs and parsley). let harden. Then add chicken to remaining stock. Pour into mold on top of other layers. Let chill until set and turn out onto a platter. |