Chicken Glaze

4 chicken bouillon cubes
1 chicken (or 4 breasts)
1 can onion soup
1 can mushroom soup
7 envelopes unflavored gelatin
Celery (optional)
Pepper to taste
1-1/2 cups water (broth)
1/2 bottle garlic juice
1/2 bottle onion juice
2 bell peppers (finely chopped)
Kitchen Bouquet (desire color)
Onion tops

Clean chicken well, boil all ingredients with chicken (except soups, onion tops, parsley, Kitchen Bouquet, gelatin). Boil until chicken is cooked, remove from bone, let cool. Separate, pull apart or tear into small pieces (with hands) don't use a grinder or processor.

Remove some broth, dissolve gelatin, add remaining broth to it. Stir swiftly. Add meat and soups. Cook everything for 5 minutes with gelatin mixture. Remove from beat and add uncooked onion tops, parsley, bell peppers and Kitchen Bouquet. Stir well. As soon as it can be handled, pour mixture into molds, refrigerate until firm.

This can be made ahead of time and frozen, (allow to thaw 1 day in refrigerator.) This is served just as you would Hog's Head Cheese. Great for any gathering or party.

Makes 2 molds.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana