Chicken Mousse

This is a bit of a weird one. In the U.S., we’re used to fruit-flavored gelatins. The rest of the world is generally of the opinion that aspics should be meat-flavored. And gelatin-thickened mousse is a solid variation of the sweet desserts. But I’m not sure I’ve ever seen someone take aspic and cream from a cow and flavor it with chicken.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Chicken Mousse

3 envelopes unflavored gelatin
3-1/2 cups cold chicken stock, divided (or canned chicken broth)
1/4 cup lemon juice
1-1/2 tsp. salt
1/4 tsp. Tabasco
1 cup mayonnaise
4 cups finely diced cooked chicken
1 cup finely diced celery
1/4 cup minced green pepper
1 Tbsp. minced pimento
1 cup heavy cream, whipped

Sprinkle gelatin on 1-1/2 cups of the stock in a saucepan to soften. Place over low heat, stirring constantly until gelatin is dissolved, about 5 min. Remove from heat; stir in remaining 2 cups stock, lemon juice, salt and Tabasco.

Cool slightly; gradually blend into the mayonnaise. Chill till mixture mounds slightly when dropped from a spoon. Mix in chicken, celery, pepper and pimento, fold in whipped cream. Turn into an 8 cup melon-shaped, or two 4 cup, molds or pans. Chill till firm. Unmold and garnish with salad greens, tomato and egg slices. Yields 12 servings.

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