D Jelly
Ingredients
Directions
Make the stock
Break the bones of the chicken and cut it into pieces.
Place the chicken in a clean pan and fill it with soft water.
Boil the chicken gently for four hours or more.
Strain the liquid through a jelly bag.
Set the jelly
Add a little coarse sea salt, but no other seasoning.
Let the liquid cool; it should become a clear jelly.
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
What each ingredient does
- Chicken
- Its bones and connective tissue release gelatin into the water, which sets the liquid into jelly.
- Soft water
- Acts as the cooking liquid that draws gelatin and flavour out of the chicken.
The step that matters
Boiling gently for four hours or more. A gentle simmer draws gelatin out of the bones and connective tissue slowly while keeping the liquid clear. A hard, rolling boil can make it cloudy and emulsify fat into it.
“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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