Make this with leftover rotisserie chicken for maximum flavor. For molds, use disposable drinking cups (you need four 8-ounce cups). Or use a mini loaf pan with a 2-cup capacity. Snip fresh chives, tarragon, or parsley as a garnish.
|1||tablespoon unflavored gelatin|
|1||cup chicken stock|
|1 1/4||cups cooked chicken, finely chopped|
|1||celery stalk, finely chopped|
|1/2||head iceberg lettuce, shredded|
|1||tablespoon fresh chives, tarragon, or parsley (for garnish)|
1. In a small bowl, sprinkle the gelatin over 2 tablespoons of the chicken stock; set aside for 5 minutes.
2. In a saucepan, bring the remaining stock to a boil. Remove from the heat. Add the softened gelatin and stir until the gelatin is completely dissolved; set aside to cool.
3. Add the chicken, celery, salt, and pepper to the stock mixture.
4. Divide the mixture among the 4 cups. Set the cups on a tray and cover loosely with plastic wrap. Refrigerate for 1 hour or until the gelatin mixture is firm.
5. Divide the lettuce among 4 salad plates. Make a well in the center of each.
6. Fill a bowl with warm water. Slip a knife around the edge of the cups. Dip the bottom of a cup in the warm water. Wipe the bottom dry. Turn the mold upside down into the center of the plates. Continue until all the molds are turned out. Top with mayonnaise and sprinkle with fresh herbs. Serve with crackers or French bread. Adapted from “The Boston Globe’s Welcome to New England Cook Book’’