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 with salt and strain.
Serve
Serve hot or refrigerate until it sets into a jelly.
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
- Releases gelatin and flavour into the water, which sets into a jelly as it cools.
- Water
- Extracts flavour and gelatin from the chicken as it simmers, forming the broth.
The step that matters
Boil the chicken until only 1 pint remains. Long simmering extracts collagen from the chicken and reduces the liquid, concentrating gelatin and flavour so the broth sets firmly. Too little reduction leaves it too thin to jell.
“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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