Serves: 10
Total Calories: 861
* Remove as much fat as possible from chicken place in large saucepan with carrots, onions, celery, parsley, bay leaves, peppercorns, and water. Bring to boil and skim as foam rises to surface, about 10 minutes. Reduce heat cover and simmer until tender, about 60 minutes. Let chicken cool in broth remove from broth. Set saucepan in freezer to congeal fat, about 2 hours. Remove broth from freezer and lift off layer of fat from top. Bring to boil reduce contents uncovered until there are 4 cups broth remaining. Remove from heat. Salad Dressing: Salad:
*Remove meat from chicken bones skin and cut into bite-size pieces to measure 4 cups. Cover and refrigerate. Soften gelatin in water add to hot broth and stir to dissolve. Cool and refrigerate until gelatin becomes consistency of egg white. Add chicken and remaining ingredients except lettuce to gelatin mixture mix well. Pour into rinsed 2-quart mold. Chill until firm. Unmold onto a lettuce-lined platter. Serve dressing separately.
This Chicken Salad In A Mold recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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