Name: Giblet Mold
Prep time: 30 min
Total time: 30 min
Yield: 2-4 molds, 20 serving(s)
Ingredients: 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; 3 (1/4 ounce) packages of knox unflavored gelatin; 1/2 cup cold water (Set this aside to add later); 1 tablespoon Accent seasoning; 1 1/4 teaspoons garlic salt; 2 tablespoons dried parsley flakes; 3 teaspoons prepared mustard; 1 tablespoon chicken soup base; 1 tablespoon instant chicken bouillon; 1 (8 ounce) package cream cheese; add the reserved gelatin

Recipe by Bonnie Young

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This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays.

Ready In:: 30mins
Serves:
Yields:
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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@Bonnie Young

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@Bonnie Young

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"This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays."

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creation by Bonnie Young

11/13/2008

This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays.