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Jellied Chicken

A chicken dish set in gelatin made from Cox's gelatine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Jellied Chicken

Ingredients

Directions

Cook and season

  1. Boil the chicken until thoroughly cooked.

  2. Season the chicken with butter, pepper, and salt.

Make the jelly

  1. Remove the chicken from the pot.

  2. Take out all bones and skin.

  3. Leave about 1 quart of broth in the pot.

  4. Dissolve the gelatine in hot water.

  5. Pour the dissolved gelatine into the broth with the chicken.

  6. Cook for a few minutes.

Mold and set

  1. Pour the mixture into molds.

  2. Set aside to cool.

  3. Leave the chicken in large pieces for better presentation.

Serve

  1. Slice with a sharp knife before serving.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. 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

Chicken
Provides the meat and body of the dish, held together by the set gelatine.
Gelatine
Sets the hot broth into a firm jelly as it cools.
Butter
Adds richness and a smooth, moist mouthfeel to the chicken.

The step that matters

Dissolve the gelatine fully in hot water before adding it to the broth.. Gelatine must be fully hydrated and evenly distributed through the hot broth. Undissolved grains can leave the jelly grainy or weak in places, so it may not set firm and uniform as the mixture cools.

“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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