Skip to main content
Main

Chicken Jelly

Chicken jelly is a gelatinized chicken broth served cold, often with unleavened wafers or buttered bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken Jelly

Ingredients

Directions

Make the stock

  1. Pound the chicken with a mallet, including bones and meat.

  2. Cover with cold water in a covered pot and heat slowly.

  3. Simmer until the meat is in white rags and the liquid is reduced by half.

  4. Strain through a colander, then through a coarse cloth.

  5. Season with salt and pepper, then return to the fire and simmer for 5 more minutes.

  6. Skim off any fat when cool.

Serve

  1. Serve cold from the ice with unleavened wafers.

  2. To make sandwiches, place the jelly between thin slices of buttered bread.

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 their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Chicken
Its bones and meat release gelatin and flavour into the water as it simmers.
Cold water
Extracts the chicken's gelatin and flavour slowly when heated gently from cold.

The step that matters

Simmer until the meat is in white rags and the liquid is reduced by half. Reducing the liquid concentrates the gelatin and flavour so the stock will set firmly when chilled. Stopping too early leaves it weak and runny, while overcooking can make it cloudy or bitter.

“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.

You might also like

Brown BreadBrown Bread461 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes