Creamy chicken salad mold: A really retro recipe from 1965

Name: Creamy chicken salad mold
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8
Ingredients: 1 chicken (5 to 5-1/2 pounds), cut up; 2 teaspoons salt; 5 peppercorns; 1 small onion, sliced; 3 sprigs celery leaves; 2 envelopes unflavored gelatin; 3 cups chicken broth; 4 teaspoons grated onion; 2 tablespoons lemon juice; 1 cup mayonnaise/salad dressing; 1 teaspoons dry mustard; 2 teaspoons salt; 1/2 teaspoons black pepper; 1 cup diced celery; 2 tablespoons chopped parsley

Categories: 1960s, Vintage chicken recipes, Vintage food & drink, Vintage magazines, Vintage salad recipes

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Shimmering and regal!

This creamy chicken salad mold is a tantalizing mixture of chicken, mayonnaise or salad dressing, broth, gelatin, seasonings and lemon juice.

Creamy chicken salad mold

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Ingredients

1 chicken (5 to 5-1/2 pounds), cut up
2 teaspoons salt
5 peppercorns
1 small onion, sliced
3 sprigs celery leaves
2 envelopes unflavored gelatin
3 cups chicken broth
4 teaspoons grated onion
2 tablespoons lemon juice
1 cup mayonnaise/salad dressing
1 teaspoons dry mustard
2 teaspoons salt
1/2 teaspoons black pepper
1 cup diced celery
2 tablespoons chopped parsley

Instructions

Put chicken, 2 teaspoons salt, peppercorns, sliced onion, and celery leaves in large saucepan.
Add water to cover.
Cover pan; simmer until tender.
Remove cooked chicken from bones; return bones and skin to broth.
Cook until broth is reduced to 1 quart; strain, cool and remove fat.
Cube chicken (you should have four cups); reserve.
Soak gelatin in 1/2 cup cold chicken broth.
Heat 2-1/2 cups chicken broth; add gelatin mixture; stir until dissolved.
Combine grated onion, lemon juice, mayonnaise or salad dressing, mustard, 2 teaspoons salt and pepper.
Add to gelatin mixture; mix well.
Chill until mixture begins to jell.
Fold in celery, parsley and cubed chicken.
Turn into 7-cup mold.
Chill several hours or until firm.
Unmold on to a serving plate and garnish as desired with greens.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 24mgSodium: 1655mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 6g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Retro recipe from the 60s - Creamy chicken salad mold

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