|Empire Kosher Chicken Cookbook|
|by Katja Goldman|
Rated number one in taste in the New York Times and the Boston Globe, Empire Kosher chicken is what great cooks all across the country know to buy...
1 - 10 of 333 for pressed chicken
Safety Warning: A ... then prepare this chicken in a regular ... through a garlic press and add into ... add an additional layer of flavor to the oil!
In a 1 ... quart water. Brine chicken for 2 hours ... with the remaining marinade for 5 minutes. Cover and continue cooking for another 5 minutes. Serve.
1 large hen, ... sufficient water to make that amount. Pour this over chicken to which has ... 3 pimentos and juice of 1 lemon. Let set until congealed.
Soften gelatin in ... order: half the chicken and then the ... broth so the layers are not disturbed. Cover and chill overnight. Unmold and slice to serve.
Simmer chicken in 2 quarts ... cups of heated stock. Let cool until partially jelled. Add to chicken mixture and mix. Pour into small container and cool.
Soften gelatin in ... water. Add hot chicken stock. Heat, stirring, ... gelatin. Add mayonnaise. Press into a shallow ... Serve with additional mayonnaise.
Boil a good sized chicken with some celery ... olives. Mix in chicken which has been cut into small pieces. Put in a glass loaf pan. Chill before serving.
Cook chicken until falls of ... Mix and mold in pyrex dish approximately 8 x 3 1/2 x 2 1/4 inch. Serve on lettuce leaf and top with mayonnaise. Serves 10.
Soften gelatin in ... water; add hot chicken broth. Heat, stirring ... gelatin, then mayonnaise. Press into mold. Refrigerate ... with olives, if desired.
Add mayonnaise to gelatin mixture. Add remaining ingredients. Mix well. Place in refrigerator until congealed.
top of page