Chicken Jelly
Ingredients
Directions
Prepare
Pound the chicken well.
Make the broth
Boil the chicken in 1 quart of water for 2 hours until only 1 pint remains.
Season the broth.
Strain it.
Serve
Serve hot.
Chill on ice until it sets.
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
What each ingredient does
- Chicken
- Supplies the meat and gelatin-rich collagen that gives the broth its body and set.
- Water
- Extracts flavor and collagen from the chicken as it simmers, concentrating into the broth.
The step that matters
Boil until only 1 pint remains. Reducing the broth concentrates its flavor and natural gelatin. Too much water left in leaves the aspic weak and slow to set, while over-reducing can make it overly salty or too 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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