1 envelope of unflavored gelatin
2 cups of cold chicken broth or, if using leftover roasted chicken, use chicken bouillon cubes
2 tablespoons of pickle liquid
1 tablespoon of finely chopped onion
salt and black pepper to taste
1 1/2 cups of cooked and shredded chicken
1/2 cup of diced pickles
1/2 cup of toasted salted pecans
1 cup of mayonnaise
1 envelope of unflavored gelatin
2 cups of cold chicken broth or, if using leftover roasted chicken, use chicken bouillon cubes
2 tablespoons of pickle liquid
1 tablespoon of finely chopped onion
salt and black pepper to taste
1 1/2 cups of cooked and shredded chicken
1/2 cup of diced pickles
1/2 cup of toasted salted pecans
1 cup of mayonnaise
Mix the gelatin with 1 cup of broth
Heat over low heat and stir until the gelatin dissolves
Pour into a bowl
Add onion, salt, and black pepper to the remaining broth and pickle liquid
Chill in the refrigerator until slightly thickened
Mix with the chicken, pickles, and pecans
Finally, add the mayonnaise
Place in a ring mold with a 20cm diameter and refrigerate until firm
Unmold onto a serving plate and garnish with additional pickles
Serves 6 people.
