15 molded chicken Recipes

cream cheese, cream of chicken soup, onion, chopped, worcestershire sauce, salt, mayonnaise, gelatin, water, cooked chicken, diced, celery, diced

cooked chicken, diced, unflavored gelatin, softened, water, boiling, chicken bouillon cubes, lemon juice, dry mustard, curry powder, salt, sour cream, green onion, diced, celery, diced, green pepper, diced, almonds, toasted

chicken livers, onion, chopped, vegetable oil, eggs, beaten, salt, pepper, fresh parsley sprigs, assorted crackers

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

onion, cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock), eggs (hard boiled ), celery leaves, knox unflavored gelatin, cold water (set this aside to add later), accent seasoning, garlic salt, dried parsley flakes, prepared mustard, chicken soup base, instant chicken bouillon, cream cheese, add the reserved gelatin

cooked chicken, ripe avocadoes, env unflavored gelatin, chicken broth warm, sour cream, a yellow onion, juice of 1/2 lemon, salt and pepper to taste

unflavored gelatin, cold water, whole cranberry sauce, crushed pineapple, walnuts, chopped, lemon juice, unflavored gelatin, water, mayonnaise, cold water, lemon juice, salt, diced cooked chicken, celery, diced, chopped parsley

duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds

unflavored gelatin, chicken broth, undiluted and divided, red caviar, rinsed, hard-cooked eggs, chopped, black caviar, rinsed, lettuce leaves (optional)

unflavored gelatin, water, cold, chicken bouillon cubes, water, boiling, curry powder, mayonnaise, lemon juice, worcestershire sauce, tabasco sauce (or less ), pepper (or less ), eggs, hard-boiled

gelatin powder, cold water, chicken broth, salt, dried dill weed, sugar, low-fat yogurt, plain, chopped green pepper, sliced quartered radish, chopped green onion, snipped fresh parsley, crisp lettuce leaf

chicken stock, generous pinch saffron threads, evoo , as needed, pancetta, finely chopped, garlic, finely chopped, onion, finely chopped, arborio or carnaroli rice, dry white wine, grated parmigiano-reggiano, butter, chicken stock, a handful of dried porcini mushrooms (no more than 1 oz), butter, onion, chopped, chicken livers, chopped, ground thyme, salt and finely ground black pepper, splash dry sherry or marsala, evoo, ground beef sirloin, bulk hot or sweet italian sausage or 2 links cut from casings, garlic, chopped, tomato paste, fresh mozzarella cheese, diced, frozen peas , defrosted, handful fresh basil leaves , torn, plum tomato, seeded and diced, softened butter , for greasing mold, panko breadcrumbs , for dusting

boneless skinless chicken breasts, trimmed, egg whites, heavy cream, brandy, nutmeg, freshly grated, coarse salt, fresh ground pepper , to taste, carrots, medium dice, broccoli florets, shiitake mushrooms, stemmed and trimmed, olive oil, red bell peppers, medium dice, leeks, white only, medium dice, herbs , fresh chopped chives, basil and parsley, brioche bread , dough, egg yolks, eggs, water, butter , for greasing the mold