Chicken Mousse
A delicate chicken mousse with tender shredded chicken, flavorful broth, and savory olives, perfect for elegant appetizers or light servings for special occasions.
Ingredients
- 2 1/2 to 3 lb. whole fryer chicken ⓘ
- 1 1/2 qt. water
- 1 clove garlic ⓘ
- 2 bay leaves ⓘ
- celery leaves ⓘ
- a couple sprigs parsley ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/2 tsp. white pepper ⓘ
- 1 envelope Knox gelatine ⓘ
- 1 1/2 cups chicken broth ⓘ
- 1 to 2 Tbsp. grated onion ⓘ
- 1 1/4 cups diced cooked chicken ⓘ
- 1/3 cup chopped celery
- 1 Tbsp. chopped stuffed olives ⓘ
Instructions
- Remove excess fat from the whole fryer chicken.
- Cook the chicken in 1 1/2 quarts of water with garlic, bay leaves, celery leaves, parsley, and salt.
- Add white pepper about halfway through cooking.
- When the chicken is cooked, remove from broth and let it cool.
- Strain the broth and refrigerate until the fat congeals on top.
- Remove the skin, bones, and any unwanted parts from the chicken meat.
- Refrigerate the cooked chicken.
- Dissolve Knox gelatine in a portion of chicken broth and heat gently until fully dissolved.
- Combine the gelatine with the remaining chicken broth and let it cool slightly.
- Mix the shredded chicken, chopped celery, grated onion, and chopped stuffed olives into the cooled broth mixture.
- Pour the mixture into a mold and refrigerate until firm, preferably overnight.
Nutrition & Diet Analysis (per serving)
453
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).