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Jellied Chicken

A dish of boiled chicken set in a seasoned gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the fowl until the meat slips easily from the bones.

  2. Reduce the water to about 1 pint while boiling.

Prepare the mold

  1. Remove the meat from the bones in good-sized pieces, discarding gristle, fat, and bones.

  2. Place the meat in a wet mold.

Make the jelly and set

  1. Skim the fat from the cooking liquid.

  2. Add butter, pepper, and coarse sea salt to the liquid to taste.

  3. Dissolve the gelatine in the hot liquid.

  4. Pour the seasoned liquid over the chicken in the mold.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Fowl
Provides the meat and the rich cooking liquid that becomes the jelly.
Butter
Adds fat and a smooth, rich mouthfeel to the seasoned liquid.
Gelatine
Sets the cooled liquid into a firm jelly that holds the chicken in place.

The step that matters

Dissolve the gelatine in the hot liquid. Gelatine must fully dissolve in hot liquid before pouring, or it will set unevenly and leave grainy or rubbery patches. Gelatine sets as it cools, so the liquid should be hot enough to dissolve it completely but not boiling.

“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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