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Chicken Jelly

A chilled gelatin made from simmered chicken bones and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Chicken Jelly

Ingredients

Directions

Prepare

  1. Remove the flesh from the chicken bones and break the bones.

  2. Soak the bones in weak salt water for 1 hour to extract the blood.

Make the jelly

  1. Place the bones in a stewpan with 3 pints of cold water.

  2. Simmer until the liquid is reduced to less than half its original quantity.

  3. Sprinkle with a little salt and strain into a bowl.

  4. Keep the jelly on ice.

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 + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Chicken
Bones and connective tissue release collagen, which sets the liquid into a jelly as it cools.

The step that matters

Simmer until the liquid is reduced by more than half. Reducing concentrates the dissolved gelatin so the jelly sets firmly when chilled. Stopping early leaves the liquid too weak to set.

“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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