Jellied Chicken Bouillon

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Total Time
10mins
Prep
10 mins
Cook
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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Ingredients

Nutrition

Directions

  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.