Jellied Chicken Bouillon

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Total Time
10 mins
0 mins

A terrific, refreshing starter for a hot-climate meal. From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

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  1. Soften gelatin in water for five minutes.
  2. Add to hot stock and stir until dissolved.
  3. Season to taste with salt and add parsley.
  4. Chill.
  5. When firm, cut in cubes or beat slightly with a fork.
  6. Serve in cold martini glasses.
Most Helpful

5 5

Made this with some homemade chicken stock, & although initially we weren't sure about it (something very different for us), we realized just how interesting & enjoyable this could be, so I'm gonna keep hold of this one, too! Thanks for sharing it! [Tagged, made & reviewed in the US Regional Alphabet Tag ~ Midwest & Heartland]