Chicken Mousse
Chicken Mousse is an impressive dinner. Made with 2 1/2 to 3 lb. whole fryer, 1 1/2 qt. water, 1 clove garlic, 2 bay leaves and celery leaves, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Remove excess fat from the fryer.
Cook in 1 1/2 quarts water with the garlic, bay leaves, celery leaves, parsley and salt. About halfway through cooking, add the white pepper.
When chicken is cooked, remove from broth and cool.
Strain broth and set in refrigerator until fat is congealed on top and can be removed. Remove skin, bones, etc., from chicken meat.
Refrigerate.
This can be done the night before.
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