Jellied Chicken
Ingredients
Directions
Cook the chicken
Boil a chicken in a very little water until the meat leaves the bone.
Pick off the meat, chop finely, season with pepper and salt.
Assemble the mould
Put the seasoned chicken in a mould in alternate layers with thin slices of hard‑boiled eggs until nearly full.
Boil down the liquor in the pot to ^.
Add ounce gelatin, and when dissolved, pour over the mould.
Set
Set in a cold place overnight.
Veal may be done in the same way, or chicken and veal may be mixed.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Chicken (in the method)
- Provides the meat, and its bones and skin release gelatin-forming material into the cooking liquor.
- Gelatin (in the method)
- Sets the cooled cooking liquor into a firm jelly that holds the meat in shape.
- Eggs (in the method)
- Hard-boiled slices add firm texture and visible layers when the jelly is cut.
The step that matters
Dissolve the gelatin fully before pouring. Gelatin must be completely dissolved in the hot liquor before it goes into the mould. Undissolved granules do not spread evenly, so the jelly can set weak or grainy in places.
“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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