Jellied Chicken Recipes

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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.

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

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

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