Chicken Glace Recipe

Name: Chicken Glace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 fryer; 1 can Cream of Mushroom soup; 1 bunch of shallots, chopped; parsley; 1/2 tsp. salt; 1/2 tsp. red pepper; 1 tsp. vinegar; 1 small jar pimento; 4 envelopes unflavored Knox gelatin; 2 c. water; jalapeno peppers (optional)

Servings: persons

1 fryer
1 can Cream of Mushroom soup
1 bunch of shallots, chopped
parsley
1/2 tsp. salt
1/2 tsp. red pepper
1 tsp. vinegar
1 small jar pimento
4 envelopes unflavored Knox gelatin
2 c. water
jalapeno peppers (optional)

1
Boil chicken until tender.
2
Save water.
3
Debone chicken and ground up.
4
Skim fat off water and saute white part of shallots in this.
5
Put ground up chicken back in water and add the sauteed shallots, can of soup, pimento, and vinegar.
6
Simmer until all water is dissolved.
7
Add green part of shallots, salt and pepper. Melt gelatin in hot water and pour into chicken mixture and blend well.
8
Pour into mold.
9
Refrigerate until gelled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 fryer, 1 can Cream of Mushroom soup, 1 bunch of shallots, chopped, parsley, and more.

Yes, Chicken Glace falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Glace

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