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Pressed Chicken
  • Chicken
  • Salt
  • Pepper
  • Celery salt
  • 1 teaspoon of gelatine
Cook chicken quite tender, remove the meat from the liquor and cut moderately fine. Let the liquor cook down until you have 3/4 cup to each chicken, then season lightly with salt, pepper and celery salt and add 1 teaspoon of gelatine. Then return meat to liquor and put in pans to mold.
Submitted by Cassyjean - Torrington, CT Sep 9, 2009 15 min 30 min 45 min

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