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Chicken Mould

A gelatin-set chicken dish made by boiling chicken, removing the meat, and setting it in a mould with butter, pepper, salt, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Chicken Mould

Ingredients

Directions

Prepare the chicken

  1. Boil the chicken until the meat can be easily removed from the bones, ensuring the cooking water does not exceed 1 pint.

  2. Remove the meat from the bones, discarding gristle, skin, and fat.

  3. Cut the meat into moderate-sized pieces and place in a wet mould.

Make the jelly and set

  1. Skim the fat from the cooking liquid.

  2. Add a small piece of butter, pepper, salt, and dissolve the gelatine in the liquid.

  3. Pour the mixture over the meat in the mould.

Serve

  1. Serve garnished with cold vegetables.

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 that forms the body of the mould.
Gelatine
Sets the cooking liquid into a firm jelly that holds the meat together.
Butter
Adds richness and a smooth, rounded flavour to the liquid.

The step that matters

Dissolve the gelatine fully in the liquid. Gelatine only sets when it is completely dissolved and the liquid is warm enough to disperse it. Undissolved granules leave gritty patches, and a liquid that is too hot or too cold may not set evenly when poured over the meat.

“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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