Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken, Cut Up |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| \N \N | Water |
| 1 \N | Bay Leaf |
| \N \N | Cloves To Taste |
| ½ teaspoon | Celery Seed |
| 1 tablespoon | Gelatin Softened In: |
| 2 tablespoons | Cold Water |
Cut chicken in pieces. Cover with water. Add 1 teaspoon salt and ¼ teaspoon pepper. Cover. Simmer slowly until meat falls from bone.
Remove meat and bones from broth. Add 1 bay leaf, a few cloves, and ½ teaspoon celery seed to broth. Boil 10 minutes. Strain. Add 1 tablespoon gelatin, which has been softened in 2 tablespoons cold water, to each pint of broth. Stir until dissolved. Separate bones and meat. Shred meat. Combine meat and broth. Mix thoroughly. Pour into mold. Cover chicken with a plate. Weight down. Chill until firm.
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