Chicken Avocado Mousse

4 Feb

Chicken Avocado Mousse

When I first read this recipe almost 20 years ago, I couldn’t wait to make it. But it took me nearly 12 years to finally get the courage to test it out. I ended up making this for our housewarming party after building our first home. It was quite a challenge back then as at the time I only had a mini-food processor that barely fit 2 cups of anything in it, so I had to slowly make it in batches. I now have a Super Blender that I gifted myself for Christmas, and it can handle a whopping six cups of stuff!

I adapted this recipe from The Frugal Gourmet Cooks with Wine, by Jeff Smith. In his introduction to the recipe, he said he was not sure this would work. I’m glad he tried it and so am I! I am bringing this dish to a Super Bowl Party tomorrow. It’s chilling in the refrigerator overnight, so when I take it out tomorrow for the party I’ll get a picture of the final result and update this post.

Chicken Avocado Mousse

1 large boneless skinless chicken breast, or 2 small (enough to make 2 cups diced)
Onion, carrot, celery, garlic for broth
2 Knox unflavored gelatin packets
Juice of half a lemon
1/2 onion, diced
1/2 cup sour cream
2 large or 3-4 small avocados
Salt and black pepper to taste

In a large saucepan, add the chicken with the vegetables for the broth. Add water to cover about an inch or so over them.  Bring to a boil, then simmer for about 20-30 minutes. Remove chicken and strain the broth into a bowl. Set the chicken aside until it is cool enough to handle. Meanwhile add two cups of the hot chicken broth to another bowl and slowly stir in the two packets of gelatin until dissolved. Chop the chicken and add it and the lemon juice , diced onion, sour cream and the two cups of gelatin broth to a blender or food processor and puree until smooth. Now add the peeled and pitted avocados and blend until smooth again. Take a taste test at this point and blend in salt and pepper to taste. Pour the mixture into a lightly oil-sprayed mold (I use a Bundt cake pan) and chill for a few hours or overnight. When finished, line a plate or tray with lettuce, then turn the mold upside down on top if it. Garnish with cilantro and serve with tortilla chips.

Update: ACK! Well I don’t know what I did wrong this time around, but I couldn’t get the mousse out of the pan. So then I warmed up the bottom in some hot water, but then I overheated it, and it came out mushy on the top. But those things happen! It will taste the same, though. Here it is plated. Off to the game!

2 Responses to “Chicken Avocado Mousse”

  1. Susan Shepler Blum February 4, 2012 at 5:29 pm #

    It’s clear as the nose on my face that I’m going to have to move in w/ you. I even pay rent and clean like the wind!!!!! Or if you have the space inside your home, I can bunk in a shed on your property! 😉


    • anotherfoodieblogger February 4, 2012 at 5:39 pm #

      I will gladly have you move in as my housekeeper. Please. Now. Can I send you a ticket? 😉


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