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Jelly From Turkey and Chicken Bones

A gelatin made by boiling turkey and chicken bones in cold water, straining, and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turkey and chicken work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 688 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Jelly From Turkey and Chicken Bones

Ingredients

Directions

Prepare the broth

  1. Wash the turkey and chicken bones.

  2. Cover the bones with cold water in a pot.

  3. Boil down the mixture until it reduces to about 3 pints.

  4. Strain the liquid through a fine cloth.

Set and finish

  1. Pour the strained liquid into a mold or shallow dish and let it cool to harden.

  2. In the morning, skim off the fat from the top.

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. Turkey + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together688 recipes

    Shared aroma: (z)-4-decenal (green, must).

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

What each ingredient does

Bones of a turkey
Release collagen and flavor into the water as they simmer, which later sets as gelatin.
Bones of a chicken
Add more collagen, which gives the broth its gelling power once chilled.
Cold water
Serves as the medium that slowly extracts collagen from the bones during cooking.

The step that matters

Boil down the mixture until it reduces to about 3 pints. Reducing concentrates the dissolved collagen so the cooled liquid has enough gelatin to set firmly. Too much water left in means a loose, runny result.

“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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