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Jellied Chicken

A dish of boiled chicken set in gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jellied Chicken

Ingredients

Directions

Prepare the chicken

  1. Boil the fowl until the meat slips easily from the bones, reducing the water to about 1 pint.

  2. Remove the meat from the bones in good-sized pieces, discarding gristle, fat, and bones.

  3. Place the meat in a wet mold.

Make the jellied broth

  1. Skim the fat from the broth.

  2. Add butter, pepper, and coarse sea salt to the broth to taste.

  3. Season the broth well, as the chicken will absorb the flavors.

  4. Dissolve the gelatine in the hot broth and pour it over the chicken.

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. 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

Fowl
Provides the meat and the broth that becomes the jelly.
Gelatine
Sets the broth into a firm jelly when it cools.
Butter
Adds richness and a smooth fat note to the broth.

The step that matters

Season the broth well. Chilling dulls perceived saltiness and the chicken will absorb flavor from the broth, so the broth must taste well seasoned before it sets.

“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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