tranum

Mother had her own chickens & made this sandwich meat often. I made it today. I have the recipe but it’s missing. It’s simple enough so I winged it.

Cover a whole chicken with water, add salt, pepper, celery stalks, a carrot, garlic, onion. Simmer until meat comes off bone. Separate meat from bone & skin ( icky job but has to be done ! ). Use large bowl for meat - cut in small pieces (about 1/2 or 3/4 inch). Add a generous amount of poultry seasoning or sage, grated onion, garlic powder, pepper, seasoning salt. Toss to distribute with meat. Dissolve 2 packages unflavored gelatin in 1/4 cup cold water. Heat up some of the chicken broth & use about 1 cup to mix with softened gelatin. Stir well, pour over meat & fold in. I usually need to add more broth to make it glisten but not sloppy. Pack into loaf pan. I filled 1 regular & 1 small pan. Cover with waxed paper & weight down. Refrigerate to firm up. Untold and slice for sandwiches.

Cheshirepat

That's interesting! I've never had it, I think the recipes for gelatin based dishes went out of fashion at some point. You look at older recipe books (I do it for fun) and they are full of 'aspic' or 'terrine' recipes like this. Sounds like it'd be good for summer instead of doing a chicken soup!

Anniedeb

LOL....this evokes some less than pleasant memories! The only experience I have with any type of pressed meat was when I first started dating my DH is the early 70's. His grandmother made chicken, beef, ham and head cheese. Our first Christmas together was at her house. Hubby told me not to eat any of her "creations". Hard to avoid when she was filling everyone's plate! I'm sure, prepared correctly, they taste good, but she was known to have a heavy hand with salt and sage, and something she made called "bohnakriter". Not sure of the spelling, but she was from Germany, and spoke with an accent. Needless to say, I learned my lesson well, and in the future was able to avoid her concoctions! We had many years with her, she passed in 1989.