Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓
Jellied Chicken
Ingredients
Directions
Cook the chicken
Cook the chickens in a small quantity of water until the meat easily separates from the bones.
Season the water with salt and pepper to taste.
Once cool enough to handle, remove the bones and skin from the chickens.
Set in a mold
Place the meat, including gizzard, liver, and heart, into a deep pan or mold until nearly full.
In the remaining water, dissolve ¾ box of gelatine in a little warm water and boil until reduced to just under 1 quart.
Pour the gelatine mixture over the chicken in the mold and let it cool.
Once set, cut with a very sharp knife and serve.
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.
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Chicken + peppertop 16% of all pairsSmell alikemoderateCooked together19,958 recipes
Shared aroma: piperonal (bitter, coconut).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chickens
- Provide the meat that forms the body of the jelled dish.
- Gelatine
- Sets the cooking liquid into a firm jelly that holds the chicken together when cut.
The step that matters
Reducing the gelatine liquid. Boiling the gelatine mixture down to just under 1 quart concentrates it, so it sets firmly rather than staying loose once cooled.
“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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