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Chicken Glace

A gelatinized chicken dish made by boiling chicken, veal, and aromatics, then straining and setting the stock with ground chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Glace

Ingredients

Directions

Prepare the chicken

  1. Boil the chicken until tender, then remove the meat from the bones.

Make the stock

  1. In a pot, combine the chicken stock, chicken bones, veal, small onion, and parsley.

  2. Boil until the veal almost disappears.

  3. Let the stock stand and skim off all the grease before adding it to the ground chicken.

Set and serve

  1. Strain the stock and add the ground chicken, allspice, salt, and pepper.

  2. Boil for about 45 minutes.

  3. Pour the mixture into molds and refrigerate until hard.

  4. Turn out the chicken glace and serve with mayonnaise dressing.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Chicken
Provides the meat and flavor base that the stock and set glace are built from.
Veal
Adds body and gelatin-rich richness to the stock, helping it set firmly.

The step that matters

Skim the grease from the stock. Fat left in the stock stays suspended in the gel and can make the aspic cloudy and greasy. Letting it stand lets fat rise to the surface so it can be removed before the stock is combined with the chicken.

Swap the allspice

How well each one fits the dish's main ingredients (chicken, onion, pepper, veal, parsley):

  1. Garlicfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Allspicethe original

Fit is the average pairing score against chicken, onion, pepper, veal, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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