- 1 envelope unflavored gelatin
- ¼ cup cold water
- 2 cups boiling chicken broth or rich stock
- 2 tablespoons finely grated yellow onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground hot red pepper (cayenne), or to taste
- ¼ teaspoon dry mustard
- 3 cups finely chopped cooked chicken 4 large hardcooked eggs, shelled and finely chopped
- 2 medium celery ribs, trimmed and finely diced
- 6 large lettuce leaves
This recipe calls for two packets of gelatin but preferring a softer gel, I use half that amount.
- Lightly coat an 8 × 8 × 2-inch baking dish or nonreactive pan with nonstick cooking spray and set aside.
- Soften the gelatin in the cold water for 5 minutes. Pour the boiling chicken broth into a large heatproof bowl, and add the gelatin. When it dissolves, mix in the onion, lemon juice, salt, cayenne, and mustard. Taste for salt and cayenne and adjust.
- Set uncovered in the refrigerator for about an hour or until syrupy. Fold in the chicken, eggs, and celery, then pour into the baking dish, spreading to the corners.
- Set uncovered in the refrigerator and chill overnight or until firm enough to cut.
- To serve, cut the Pressed Chicken into squares and bed each on a lettuce leaf on a dinner plate. Top each portion with a generous dollop of mayonnaise. Good accompaniments: Crisp-tender asparagus spears or green beans and thickly sliced red-ripe tomatoes.