Chicken Loaf Recipe

Name: Chicken Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 envelope gelatin, unflavored, soaked in 1/4 cup cold water; 1 cup chicken broth; 2 egg yolks, well beaten; 2 cups chicken or 2 cups turkey, diced, cooked; ½ cup pecans, chopped; 1 cup heavy cream, whipped; salt; to taste paprika; to taste lettuce leaf; to taste tomatoes, quarters; to taste olive; to taste mayonnaise

Servings: persons

1 envelope gelatin, unflavored, soaked in 1/4 cup cold water
1 cup chicken broth
2 egg yolks, well beaten
2 cups chicken or 2 cups turkey, diced, cooked
½ cup pecans, chopped
1 cup heavy cream, whipped
salt
to taste paprika
to taste lettuce leaf
to taste tomatoes, quarters
to taste olive
to taste mayonnaise

1
Heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly.
2
Pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate).
3
Stir in gelatin mixture.
4
Chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream.
5
Turn into mold and chill.
6
Unmold on a chilled platter and garnish with lettuce, tomatoes and olives.
7
Serve with mayonnaise.

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 12 ingredients. The key ingredients include: 1 envelope gelatin, unflavored, soaked in 1/4 cup cold water, 1 cup chicken broth, 2 egg yolks, well beaten, 2 cups chicken or 2 cups turkey, diced, cooked, and more.

Yes, Chicken Loaf 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 Loaf

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