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Chicken Jelly

A chilled gelatinous dish made from simmered chicken stock and shredded meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Jelly

Ingredients

Directions

Prepare the stock

  1. Pound the chicken with a mallet to break all the bones.

  2. Place the chicken and bones in a saucepan and pour in the cold water.

  3. Cover the saucepan and simmer slowly until the meat is reduced to shreds and the liquid is boiled down by half.

  4. Remove from heat, strain the mixture through a colander, then through a coarse cloth.

Set and serve

  1. Return the thick liquid to the fire, season with salt and pepper, and simmer for an additional 5 minutes.

  2. Pour into a dish and skim off the fat when cool.

  3. Refrigerate until set into a jelly, then slice and serve cold.

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 + 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
Provides the meat and bones that release gelatin and flavour into the liquid.
Cold water
Extracts collagen and flavour slowly from the chicken as it simmers.

The step that matters

Simmer slowly until the liquid is reduced by half. A gentle simmer extracts gelatin and flavour without clouding the liquid. Boiling vigorously emulsifies fat and cloudy particles into the stock, which then sets less clear. Enough reduction concentrates the gelatin so the aspic will set firm.

“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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