Chicken Mousse

• 2 1/2 to 3 lb. whole fryer
• 1 1/2 qt. water
• 1 clove garlic
• 2 bay leaves
• celery leaves
• a couple sprigs parsley
• 1 1/2 tsp. salt
• 1/2 tsp. white pepper
• 1 envelope Knox gelatine
• 1 1/2 c. chicken broth, divided
• 1 to 2 Tbsp. grated onion
• 1 1/4 c. diced cooked chicken
• 1/3 c. chopped celery
• 1 Tbsp. chopped stuffed olives
• 1 c. heavy cream, whipped

1. Remove excess fat from the fryer.
2. Cook in 1 1/2 quarts water with the garlic, bay leaves, celery leaves, parsley and salt. About halfway through cooking, add the white pepper.
3. When chicken is cooked, remove from broth and cool.
4. Strain broth and set in refrigerator until fat is congealed on top and can be removed. Remove skin, bones, etc., from chicken meat.
5. Refrigerate.
6. This can be done the night before.

whole fryer, water, clove garlic, bay leaves, celery, couple sprigs parsley, salt, white pepper, gelatine, chicken broth, onion, chicken, celery, olives, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692716 (may not work)