In a large bowl, combine all Chicken ingredients and mix gently but thoroughly.
Shape the chicken mixture into a loaf and place in a lightly greased loaf pan.
Bloom the Gelatin by sprinkling it over the Cold Water in a small bowl. Let stand for 5 minutes.
In a saucepan, combine the Chicken Stock, Dry Sherry, Lemon Juice, Worcestershire Sauce, Garlic Powder, and Celery Seed. Bring to a simmer and remove from heat.
Add the bloomed Gelatin to the hot sauce and stir until completely dissolved.
Pour the sauce over the chicken loaf, ensuring it's fully submerged.
Refrigerate for at least 6 hours, or overnight, until fully set.
Slice and serve with crusty bread and a side salad.
