Chicken Jelly
Ingredients
Directions
Prepare the stock
Wash the fowl well; cut the meat off the bones, and cut up small; chop the bones; remove any fat.
Place all in a stew-jar with the water, lemon rind, and seasoning.
Place jar in a sauce-pan with water to reach about half way up and cover closely.
Let it cook 5 or 6 hours, and then strain off the juice.
Clarify and set
Let it get quite cold; then remove every scrap of fat, and pass through thick muslin to keep out the sediment.
Re-warm and melt the gelatin in it; add the lemon juice and more seasoning if required.
Pour into a mould and allow to set, which will take 2 or 3 hours. The jelly should be perfectly clear.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- Fowl
- Provides the meat and bones that release flavour and body into the stock during long cooking.
- Gelatine
- Sets the cooled stock into a firm jelly that holds its shape when turned out.
- Lemon juice
- Adds a bright acidity that lifts the flavour of the clear chicken stock.
The step that matters
Removing the fat and sediment. Fat that is not fully removed after chilling leaves the jelly cloudy and greasy. Passing the cold stock through fine muslin catches the fine particles that would otherwise stop it setting clear.
“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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