GREAT
DIET RECIPES
JELLIED
CHICKEN LOAF RECIPE
About
375 calories per serve:
1.5
kg (3 lb.) chicken
1
bay leaf
3
cups cold water
1
Onion
3
small carrots
2
tablespoons chopped parsley
3
sticks celery
Salt
pepper
1-tablespoon
gelatine
Joint
the chicken, peel and chop the carrot and onion and slice celery.
Place
all of the ingredients (except the gelatine) into a large saucepan, then cover
and simmer gently until the chicken is cooked - 30 to 40 minutes.
Re
move from heat, drain, and reserve the stock.
Remove
the chicken meat from the bones and cut into small cubes.
Arrange
a quarter of the cooked vegetables decoratively on base of greased 20 cm x 10
cm (8 in. x 4 in.) loaf tin.
Place
the chopped chicken on top with the remaining cooked vegetables that have been
finely chopped.
Soften
the gelatine in a little cold water, and then dissolve into 2 cups of the hot,
strained chicken stock.
Gently
pour the gelatine mixture over the chicken and vegetables and refrigerate
until set.
Remove
from mould onto to a bed of shredded lettuce and serve with salad.
Serves
4.
About
375 calories per serve:
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