Chicken Glace - cooking recipe

Ingredients

3 Tbsp. oil
3 Tbsp. flour
1 c. celery
1/4 c. bell pepper
1/4 c. onion
1/4 c. parsley
1/4 c. onion tops
3 hot peppers
salt and pepper to taste
2 envelopes Knox gelatine

Preparation

Brown flour and oil.
Boil large chicken until tender; keep broth.
Cool.
Remove skin and cut in small pieces.
Mix chicken and seasonings (all chopped fine) and cook in roux for 15 minutes. Dissolve gelatine and mix with broth and vegetables.
Pour in 2 molds and chill overnight.
Serve in slices with crackers.