Giblet Mold

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 large onion
• 2 cups cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock)
• 4 eggs (hard boiled)
• 1/4 cup celery leaves
• 3 (1/4 ounce) packages of knox unflavored gelatin
• 1/2 cup cold water (set this aside to add later)
• 1 tablespoon accent seasoning
• 1 1/4 teaspoons garlic salt
• 2 tablespoons dried parsley flakes
• 3 teaspoons prepared mustard
• 1 tablespoon chicken soup base
• 1 tablespoon instant chicken bouillon
• 1 (8 ounce) package cream cheese
• add the reserved gelatin

Recipe

• 1 mix all of the steps together and pour into buttered molds. chill for at least 3 hours before serving. when ready to serve unmold onto desired plate and garnish.