Chicken Salad Mousse - cooking recipe

Ingredients

1 large (4 to 5 lb.) chicken
1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) pkg. frozen peas, thawed and drained
3 envelopes unflavored gelatin
1 1/2 c. reserved broth from chicken
1 1/2 c. finely chopped celery
1 c. lite sour cream
3/4 c. sweet pickle relish
1 tsp. lemon juice
1/4 to 1/2 tsp. curry powder
4 hard-cooked eggs
1/2 c. cold water

Preparation

Place chicken in large pot and cover with water.
Add salt and pepper; bring to a boil.
Reduce heat, cover and simmer until chicken is tender and falls from bones.
When cool, discard skin and bones.
Cut chicken in 1/2-inch pieces (about 4 cups).
Reserve 1 1/2 cups chicken broth.
Remove fat and pour into saucepan.
In large bowl, mix chicken, peas, relish, lemon juice, curry powder, eggs, celery, mayonnaise and sour cream in a cup.
Dissolve gelatin in water and stir into reserved broth.
Heat to boiling, stirring continuously.
Cool slightly and combine with chicken mixture. Spray a 10-cup mold or 2 (9 x 5-inch) loaf pans with nonstick cooking spray.
Pour mixture into mold.
Refrigerate until firm, 1 hour or overnight.
Unmold.
Slice on bed of lettuce.