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Chicken Loaf
 
 

1 5-pound hen 1 tablespoon salt 1 small can pimiento 1 small onion 1 cup celery, chopped Bay leaf 3 cups chicken stock 3 tablespoons unflavored gelatin ¼ cup cold water Stew the chicken in salted water until it falls of the bones. Remove chicken and bones and reduce broth to three cups, or add water to make that amount. Add celery to broth and cook until well seasoned (at least 20-25 minutes), then add onion and bay leaf during the last few minutes. Strain. Add cold water to gelatin, then add boiling broth. Let cool and add cut-up chicken and pimiento. Pour into a greased mold and allow to congeal.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.