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Chicken Boullion or Broth

A gelatinous chicken bouillon made by simmering stock with gelatin, white pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and gelatin work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 137 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓

Chicken Boullion or Broth

Ingredients

Directions

Prepare the stock

  1. Soak the gelatin in cold water.

  2. Add the soaked gelatin to the chicken soup stock.

  3. Heat the soup stock to 160°F (70°C).

  4. Strain the mixture through a double-napped flannel drip bag.

  5. Add the white pepper and coarse sea salt.

Can and process

  1. Fill into No. 1 cans and process for 35 minutes at 250°F (120°C).

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. Chicken + gelatintop 30% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: beta-pinene (pine, resin).

  2. Chicken + white peppertop 31% of all pairs
    Smell alikelow
    Cooked together738 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Gelatin + white peppertop 40% of all pairs
    Smell alikelow
    Cooked together20 recipes

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

What each ingredient does

Chicken soup stock
Provides the main liquid and the core chicken flavour of the bouillon.
Gelatin
Sets into a gel as it cools and gives the bouillon body and mouthfeel.
White pepper
Adds a mild, sharp peppery aroma and warmth to the bouillon.
Coarse sea salt
Seasons the bouillon and brings out the savoury flavour of the stock.

The step that matters

Heat the soup stock to 160°F (70°C). Gelatin must be fully dissolved into the hot stock before straining and canning. Heating to this temperature melts it evenly so the bouillon sets smoothly rather than clumping or staying cloudy.

Swap the white pepper

How well each one fits the dish's main ingredients (chicken, gelatin):

  1. Garlicfits better
  2. Tarragonfits better
  3. Gingerfits better
  4. White pepperthe original

Fit is the average pairing score against chicken, gelatin. Candidates are from the same food group and used in at least 100 recipes.

“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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