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Jellied Chicken

Jellied Chicken is a dish made by boiling chicken, seasoning, and setting the broth with gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken until thoroughly cooked, seasoning with butter, pepper, and salt.

  2. Remove the chicken, and take out all bones and skin, leaving nearly 1 quart of broth in the kettle.

Set the jelly

  1. Dissolve ½ box of gelatine in 1 cup of hot water and pour it into the broth with the chicken.

  2. Cook for a few minutes, then pour into molds and set aside to cool.

  3. Do not shred the chicken into very fine pieces; leave it in large pieces for better presentation.

  4. Slice with a sharp knife before serving.

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
Forms the meat that is set within the jelly, giving the dish its body and bite.
Gelatine
Sets the broth as it cools, turning the liquid into a firm, sliceable jelly.

The step that matters

Dissolving the gelatine in hot water before adding it to the broth. Gelatine must be fully dissolved and evenly mixed into the broth before cooling; undissolved granules leave gritty patches and uneven setting.

“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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