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Chicken Jelly

Chicken jelly is a gelatin made by simmering a spring chicken in water, then cooling and refrigerating the strained broth.

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 chicken

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

Make the stock

  1. Place the chicken and bones in a saucepan and add the cold water.

  2. Cover and simmer slowly until the meat is reduced to shreds and the liquid is reduced by half.

  3. Remove from heat, strain, and press through a colander and then through a coarse cloth.

  4. Return the thick liquid to the fire and simmer for an additional five minutes.

Set the aspic

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

  2. Refrigerate until set into a jelly.

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
Breaks down into shreds and releases gelatin-rich liquid that sets into a jelly.
Cold water
Extracts flavour and gelatin from the chicken bones and meat as it simmers.

The step that matters

Simmer slowly and reduce the liquid by half. Gentle simmering draws gelatin from the bones and meat without clouding the liquid. Reducing it concentrates the gelatin so the aspic will set firm when chilled.

“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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