Chicken Avocado Mousse

Name: Chicken Avocado Mousse
Ingredients: 1 pound boneless, skinless chicken breast; 1 medium onion, roughly chopped, half reserved; 1 carrot, halved; 1 stalk celery, halved; 1 clove garlic, peeled and smashed; 2 unflavored gelatin packets; 2 tablespoons fresh-squeezed lemon juice; 1/2 cup sour cream; 2 large or 3 or 4 small avocados, peeled and pitted; Salt and black pepper, to taste

10 ingredients

6 steps

Ingredients

1 pound boneless, skinless chicken breast
1 medium onion, roughly chopped, half reserved
1 carrot, halved
1 stalk celery, halved
1 clove garlic, peeled and smashed
2 unflavored gelatin packets
2 tablespoons fresh-squeezed lemon juice
1/2 cup sour cream
2 large or 3 or 4 small avocados, peeled and pitted
Salt and black pepper, to taste

Directions

1

In a large saucepan, add the chicken with half the onion, the carrot, celery, and garlic. Add water to cover about an inch or so over them. Bring to a boil, then turn down and simmer for about 20-30 minutes until cooked through..
2

Remove chicken and strain the broth into a bowl. Set the chicken aside until it is cool enough to handle.
3

Meanwhile add two cups of the hot chicken broth to another bowl and slowly stir in the two packets of gelatin until dissolved.
4

Chop the chicken and add it and the lemon juice, reserved diced onion, sour cream and the two cups of gelatin broth to a blender or food processor and puree until smooth.
5

Add the avocado and blend until smooth again. Taste test at this point and blend in salt and pepper to taste.
6

Pour the mixture into an oil-sprayed mold (I use a Bundt cake pan) and chill for a few hours or overnight. When chilled, line a plate with lettuce, then turn the mold upside down on top if it. Garnish with cilantro or other herbs and serve with tortilla chips, pita bread or any salsa of choice.