Try this Chicken-Cucumber Mold recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken-Cucumber Mold
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 3 Bay Leaves; 1 Envelope unflavored gelatin; 2 Cucumbers; thinly sliced; 1 ts Salt; 2 2-1/2 pound broiler-fryers;; 1/4 ts Pepper; 1 bn Green onions; cut into; 2 Carrots; peeled, cut into 1"; 2 Sprigs fresh parsley; 1/2 ts Dried tarragon leaves; 1/2 c Mayonnaise; Juice of 1/2 lemon

Find the most delicious recipes here

INGREDIENTS

3 Bay Leaves
1 Envelope unflavored gelatin
2 Cucumbers; thinly sliced
1 ts Salt
2 2-1/2 pound broiler-fryers;
1/4 ts Pepper
1 bn Green onions; cut into
2 Carrots; peeled, cut into 1"
2 Sprigs fresh parsley
1/2 ts Dried tarragon leaves
SAUCE
1/2 c Mayonnaise
Juice of 1/2 lemon

Servings

INSTRUCTIONS

Place chicken in a Dutch oven; cover with water, and bring to a boil. Add salt, pepper, bay leaves, onion, carrots, and parsley. Cover and simmer 1 hour. Remove chicken; let cool. Bone chicken, and chop meat; place in a lightly oiled 4-cup ring mold. Set aside. Strain broth; refrigerate. Skim and discard fat from cold broth. Combine 1/4 cup broth and gelatin in a small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1 1/2 cups broth , mixing well. Pour gelatin mixture over chicken. Chill overnight. Unmold on serving plate. Place cucumber slices overlapping on top of mold. Serve with sauce and crackers. Yield: about 24 servings. Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing bowl; stir well Yield: 1/2 cup. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997

NOTES

Alert editor

Chicken-Cucumber Mold

3 Bay Leaves
1 Envelope unflavored gelatin
2 Cucumbers; thinly sliced
1 ts Salt
2 2-1/2 pound broiler-fryers;
1/4 ts Pepper
1 bn Green onions; cut into
2 Carrots; peeled, cut into 1"
2 Sprigs fresh parsley
1/2 ts Dried tarragon leaves
 SAUCE
1/2 c Mayonnaise
 Juice of 1/2 lemon

Place chicken in a Dutch oven; cover with water, and bring to a boil. Add  salt, pepper, bay leaves, onion, carrots, and parsley. Cover and simmer 1  hour. Remove chicken; let cool. Bone chicken, and chop meat; place in a  lightly oiled 4-cup ring mold. Set aside. Strain broth; refrigerate. Skim  and discard fat from cold broth. Combine 1/4 cup broth and gelatin in a  small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1 1/2  cups broth , mixing well. Pour gelatin mixture over chicken. Chill  overnight. Unmold on serving plate. Place cucumber slices overlapping on  top of mold. Serve with sauce and crackers. Yield: about 24 servings.  Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing  bowl; stir well Yield: 1/2 cup.    Recipe by: Southern Living 1980 Annual Recipes    Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (12g)
Recipe Makes: 24 Servings

Calories: 42
Calories from Fat: 30 (71%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1.8g
Cholesterol 2.5mg		1 %
Sodium 70.5mg		2 %
Potassium 8.6mg		0 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 42

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe