Shimmering and regal!

Creamy chicken mold is a tantalizing mixture of chicken, mayonnaise or salad dressing, broth, gelatin, seasonings and lemon juice. Shimmering and regal!


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


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. Garnish as desired with greens.

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About this story

Source publication: April 1965

Filed under: 1960s, Food & drink, Poultry recipes, Salad recipes

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