Chicken Mousse Recipe

Name: Chicken Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 lb. whole fryer; 1 1/2 qt. water; 1 clove garlic; 2 bay leaves; celery leaves; a couple sprigs parsley; 1 1/2 tsp. salt; 1/2 tsp. white pepper; 1 envelope Knox gelatine; 1 1/2 c. chicken broth, divided; 1 to 2 Tbsp. grated onion; 1 1/4 c. diced cooked chicken; 1/3 c. chopped celery; 1 Tbsp. chopped stuffed olives; 1 c. heavy cream, whipped

Servings: persons

2 1/2 to 3 lb. whole fryer
1 1/2 qt. water
1 clove garlic
2 bay leaves
celery leaves
a couple sprigs parsley
1 1/2 tsp. salt
1/2 tsp. white pepper
1 envelope Knox gelatine
1 1/2 c. chicken broth, divided
1 to 2 Tbsp. grated onion
1 1/4 c. diced cooked chicken
1/3 c. chopped celery
1 Tbsp. chopped stuffed olives
1 c. heavy cream, whipped

1
Remove excess fat from the fryer.
2
Cook in 1 1/2 quarts water with the garlic, bay leaves, celery leaves, parsley and salt. About halfway through cooking, add the white pepper.
3
When chicken is cooked, remove from broth and cool.
4
Strain broth and set in refrigerator until fat is congealed on top and can be removed. Remove skin, bones, etc., from chicken meat.
5
Refrigerate.
6
This can be done the night before.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 2 1/2 to 3 lb. whole fryer, 1 1/2 qt. water, 1 clove garlic, 2 bay leaves, and more.

Yes, Chicken Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Mousse

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