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Chicken Jelly

A gelatinous stock made by simmering chicken, parsley, bay leaf, and salt in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and parsley are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 6,314 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Jelly

Ingredients

Directions

Prepare the chicken

  1. If the chicken is not drawn, follow the directions on page 60.

  2. Cut the chicken into joints and remove all flesh from the bones.

  3. Wash any parts that are not perfectly clean and set aside any fat.

  4. Cut the flesh into small pieces and chop the bones.

Make the jelly

  1. Put all ingredients into a lined saucepan with a pinch of salt and cover with cold water.

  2. Bring to a boil and skim well.

  3. Add the bay leaf and parsley stalks, then simmer slowly for 3 to 4 hours.

  4. Keep it well skimmed and add more water if it boils down too much.

  5. When ready, strain through a fine sieve and let cool.

  6. Remove all fat from the top with a spoon dipped in hot water, then with a cloth dipped in boiling water.

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 + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chicken
Its bones and flesh release gelatin and flavour into the water, which sets the broth into a jelly as it cools.

The step that matters

Skimming during the simmer. Foam and impurities rise to the surface as the broth heats. Skimming them off keeps the jelly clear and clean-tasting, so it must be done repeatedly during the long simmer.

“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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