Chicken Avocado Mousse

By • July 9, 2014 0 Comments

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Author Notes: 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 way back when for our housewarming party after building our first home. It was quite a challenge at the time as I only had a mini-food processor that barely fit 2 cups so I had to slowly make it in batches. I now have a Super Blender that 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! It's a wonderful, savory appetizer you can serve with chips and salsa.
anotherfoodieblogger

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Serves a crowd as an appetizer

  • 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
  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.

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Hors d'oeuvres|Appetizers|Vegetables