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Chicken Jelly

Chicken jelly is a gelatinous chicken stock made by simmering a whole chicken and seasoning it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Jelly

Ingredients

Directions

Make the stock

  1. Pound the raw chicken with the bones and meat.

  2. Cover with cold water and let simmer until the meat is falling apart.

  3. Strain through a fine sieve and return the liquid to the fire.

Season and set

  1. Add salt and pepper to taste, and simmer for 5 minutes.

  2. Skim off any fat and let cool.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: piperonal (bitter, coconut).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Raw chicken
Provides the meat, bones and collagen that release gelatin and flavor into the broth.
Cold water
Extracts flavor and gelatin slowly from the chicken when it is simmered rather than boiled.

The step that matters

Skim off any fat and let cool. Fat left on the surface can make the aspic greasy and cloudy. Skimming while hot and then cooling lets the gelatin set into a clear, firm jelly.

“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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