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Chicken Jelly

A chilled jelly made from simmered chicken and water, seasoned with salt and pepper.

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. Break all the bones of the chicken by pounding it with a mallet.

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

Make the stock

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

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

  3. Return the thick liquid to the fire, add salt and pepper, and simmer for 5 more 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

Spring chicken
Provides the meat and bones that release gelatin and flavor into the liquid.
Cold water
Extracts collagen and flavor from the bones and meat during slow simmering.

The step that matters

Simmering slowly until the liquid is reduced by half. Gentle simmering draws gelatin from the bones without making the broth cloudy. Boiling vigorously emulsifies fat into the liquid and clouds it. Reducing by half concentrates the gelatin so the cooled liquid will set into a firm jelly.

“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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