1 cup chicken broth
2 tablespoons white sugar
1 (3 pound) whole chicken, cubed
1 (3 ounce) envelope chicken flavored Jell-O mix
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared horseradish
In a large bowl, combine the chicken, sugar, eggs, and gelatin in a large bowl. Mix with your hands until it is completely dissolved.
Place chicken in a large resealable plastic bag, and roll in remaining gelatin. Place chicken in the plastic bag with the chicken, seal bag, and shake thoroughly.
Place plastic bag in the freezer, and refrigerate at least 2 hours for longer shelf life.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add chicken pieces, and brown on both sides.
Add water to skillet, and bring to a boil, then reduce heat and simmer 15 minutes. Add chicken, and cook 5 minutes longer. Remove chicken from pan, and place in a large resealable plastic bag.
Remove chicken breasts, and place in freezer storage until completely thawed, about 3 hours.
Remove from freezer, and rinse chicken breasts in cold water to loosen.
Place chicken on top of chicken pan. Fry coated chicken strips in oil for about 5 minutes, flipping occasionally. Fry chicken strips in oil for about 5 minutes, and remove from pan.
Return the chicken strips to pan, and coat with jelly. Fry coated chicken strips in oil for about 5 minutes, flipping occasionally. Fry chicken strips in oil for about 5 minutes, and remove from pan.
Return the coated chicken strips to pan, and fry coated chicken 8 minutes for medium heat. Remove chicken strips from pan, and place in a large resealable plastic bag. Truck with horseradish to coat skin and bones. Transfer chicken meat to the bag, and wrap with plastic bag. Refrigerate for at least 2 hours, or overnight for most cuts.