Chicken Meatloaf

This “Gelled” Chicken Meatloaf is a really fantastic solution for summery meat dinners that is cool and filling, yet not heavy.

It's also a really original way to use any chicken leftovers or you can even make it with pieces of chicken wings or drums that otherwise aren’t easily served.

If you use already cooked chicken, double the marination time, and reduce the time of cooking between thirty and forty five minutes. 

Approximate Prepping and Cooking Time: 2 hours and 20 minutes.
Approximate Time For Gelling: 3 hours

Chicken Meatloaf: Ingredients List

The ingredients for six portions that we’re going to need are the following:

  • approximately three pounds of chicken, of any desired pieces of boneless and skinless chicken
  • one pound of sweet and dry plums cut into two pieces and pitted
  • two scallions
  • one tablespoon of finely chopped parsely
  • one tablespoon of finely chopped estragon 
  • one tablespoon of brandy
  • four to six tablespoons semi dry white wine (in our case, we recommend Vidal Blanc)
  • twelves slices of bacon
  • six to eight sheets of gel 
  • fresh black pepper and salt, as needed or desired

Chicken Meatloaf: Cooking Steps

We cut the meat of the chicken in thin strips and we put the chicken in a big bowl and we add there, one by one, all the rest of the ingredients except the bacon and the gelatin sheets.

So to sum up, this includes: the plums, scallions, chopped parsley, chopped estragon, brandy, semi dry white wine.

Do note: that for the scallions, in this recipe only the white ends are used. 

We add a lot of fresh ground black pepper and salt, as needed, into our mixture of ingredients and we mix thoroughly.

We put the bowl with all these ingredients for about four hours in the refrigerator to marinate. 

Then we take a shallow pot of approximately 40 ounces capacity, and we cover the bottom with the slices of bacon. 

We take out the mixture in the refrigerator with chicken, we strain the mixture, and we take a part of the mixture to spread on the bottom of the pot, atop the slices of bacon. 

This should be a very thin layer, like the thickness of frosting on a cake. 

On top we then place one large sheet of gelatin - cut as many pieces as needed to fit exactly into the shape and width of your pan.

Do not overlap sheets of gelatin, and do not leave gaps. 

Redo these two steps until all the ingredients have been used up - one big spoonful of the mixture, and one layer of gelatin.

Every so often we sprinkle a bit of salt and pepper between the layers. 

We then cover the pot firstly with aluminum foil, and afterwards with its designated lid.

We then put the pot inside a large baking pan, and add into the baking pan approximately one to one and a half inches of hot water. 

Put both the pot and pan into a preheated oven of 300 degrees Fahrenheit for two hours until the juices of the chicken start appearing transparent instead of pink. This is an important step, so do not forget it.

After the two hours, take the chicken out of the oven and leave it to cool down for another two hours. Then put it into the refrigerator to congeal. 

Before you serve this chicken meatloaf, you take the pot and flip it upside down in a large serving dish, and you cut it in thick slices, much like a regular meat loaf and of course, cold! 

We can serve it with a light mayonnaise and a fresh-mixed salad, as it is cold from the fridge. It goes excellently with a white dry wine like Pinot Grigio

Cheers and enjoy! 

Hungry for more wine recipes?

I highly recommend this book:

The Wine Lover's Cookbook! 

(Book review on its way!)

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› Chicken Meatloaf

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