|1||(2-1/2 to 3 lb) chicken|
|1||Bunch green onions; finely chopped|
|½||Bunch parsley; finely chopped|
|1||Envelope unflavored gelatin|
|½ cup||Cold water|
|Seasonings to taste: salt; pepper; cayenne pepper, Louisiana hot sauce; Tabasco sauce|
Cut chicken into serving pieces. Cook until tender in just enough water to cover the chicken. Season. Be very generous with seasoning as it must be well seasoned to be tasty. When chicken is tender, remove from water (save water). Remove all bones from chicken; chop chicken meat very fine. Return chopped chicken to chicken stock; add parsley and green onions. Cook an additional 10 to 15 minutes or until greens are limp. Let cool. Dissolve gelatin in cold water. Add this to chicken mixture. Spoon mixture into egg molds or miniature muffin pans. (This size will fit a Ritz cracker for serving.) Place glaces in refrigerator to set. To serve remove from molds and place on Ritz or soda crackers. Makes 6 dozen or more glaces.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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