Chicken Salad Mold
Instructions:
- 4 to 5 pound stewing chicken
- 1 teaspoon salt
- 2 cups water
- 1 envelope unflavored gelatin
- ½ cup cold water
- 1 cup celery, diced
- 1 cup peas (small)
- 1 cup almonds, chopped, salted and blanched
- 5 hard-cooked eggs, chopped
- 1½ tablespoons lemon juice
- 1 cup mayonnaise
- Cut chicken into large pieces and rub with salt.
- Place chicken in Dutch oven or large saucepan.
- Add water, cover, and simmer about 2 hours on medium heat or until tender.
- Add water during cooking so there is always 2 cups liquid in pan.
- Remove chicken. Keep broth hot. Cool chicken pieces.
- Remove skin and bone from chicken and discard. Chop meat finely.
- Soften gelatin in ½ cup water and add to the hot chicken broth and stir until dissolved.
- Stir in remaining ingredients, except mayonnaise. Cool.
- Fold in mayonnaise. Pour into a 12- x 8- x 2-inchs (or equivalent size) shallow dish.
- Chill until firm and cut into squares.
- Serve with additional mayonnaise.
- Yields 20 portions.