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Jellied Chicken

A dish of chicken pieces set in a gelatinous broth made from the chicken and pig's feet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and 19,958 recipes mention both. Both carry piperonal, which smells bitter, coconut. The science ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Place the chicken in a pot and cover with water.

  2. Add salt and pepper, then cook until the chicken is tender.

  3. Remove the chicken, take out the bones, and lay the pieces in a mold.

Make the jelly

  1. Clean and soak the pig's feet, then boil them until they turn to jelly.

  2. Strain the jelly and combine it with the chicken cooking liquid.

  3. Boil down the mixture, skimming well, until it covers the chicken.

  4. Season with salt and pepper to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + peppertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pig's feet
Their collagen dissolves into gelatin, which sets the broth into a firm jelly.
Chicken
Provides the meat that is set within the jelly and flavors the cooking liquid.

The step that matters

Boil down the mixture, skimming well. Skimming removes foam and fat that would cloud the jelly and spoil its clarity. Boiling down concentrates the gelatin so the liquid sets firmly when cooled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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