Giblet Mold

• Gind together
• 1 large onion
• 2 cups cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock)
• 4 eggs (hard boiled)
• 1/4 cup celery leaves
• In small bowl mix
• 3 (1/4 ounce) packages of knox unflavored gelatin
• 1/2 cup cold water (Set this aside to add later)
• In Large bowl put the ground mixture and add
• 1 tablespoon Accent seasoning
• 1 1/4 teaspoons garlic salt
• 2 tablespoons dried parsley flakes
• 3 teaspoons prepared mustard
• Heat 2 cups of reserved gizzard stock and add
• 1 tablespoon chicken soup base
• 1 tablespoon instant chicken bouillon
• 1 (8 ounce) package cream cheese
• add the reserved gelatin

1. Mix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.

together, onion, chicken gizzards, eggs, celery, bowl mix, unflavored gelatin, cold water, bowl put, accent seasoning, garlic salt, parsley flakes, mustard, of reserved, chicken soup base, instant chicken, cream cheese, gelatin

Taken from www.food.com/recipe/giblet-mold-337041 (may not work)