Jellied Chicken Loaf

• 1 broiler-fryer chicken (about 2 1/2 pounds)
• 3 celery leaves
• 1 small onion, sliced
• 2 teaspoons salt
• 1 teaspoon ground ginger
• 8 peppercorns
• 2 cups water (for chicken)
• 1 (8 ounce) envelope unflavored gelatin
• 1/4 cup cold water (for gelatin)
• 1/4 cup mayonnaise or 1/4 cup salad dressing
• 2 teaspoons soy sauce
• 1/2 cup celery
• 2 tablespoons walnuts

1. 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
2. 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
3. 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
4. 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
5. 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
6. 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

chicken, celery, onion, salt, ground ginger, peppercorns, water, unflavored gelatin, cold water, mayonnaise, soy sauce, celery, walnuts

Taken from www.food.com/recipe/jellied-chicken-loaf-478927 (may not work)