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Chicken Blanc-mange

A chilled chicken dish made with gelatin, shredded chicken, and seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and 19,958 recipes mention both. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Blanc-mange

Ingredients

Directions

Prepare the chicken

  1. Cut up the chicken.

  2. Boil the chicken slowly in water.

  3. Add salt and pepper to taste.

  4. Remove the cooked chicken from the pot.

  5. Discard the bones.

  6. Finely shred the meat.

Make the blancmange

  1. Boil the broken isinglass in the chicken broth until dissolved.

  2. Add the shredded chicken to the broth.

  3. Boil together for a few moments.

  4. Pour the mixture into a mold.

  5. Refrigerate until set.

Serve

  1. Serve cold as a dish for supper.

  2. Slice for sandwiches.

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 aroma chemistry they share, and how many recipes mention both.

  1. Chicken + peppertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Chicken + gelatintop 30% of all pairs
    Aroma overlaplow
    Mentioned together137 recipes

    Shared aroma: beta-pinene (pine, resin).

  3. Pepper + gelatintop 35% of all pairs
    Aroma overlaplow
    Mentioned together289 recipes

    Shared aroma: maltol (caramel, sweet).

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 flavourful broth that form the body of the dish.
Isinglass
Gelatin that dissolves in hot broth and sets as it cools, holding the dish firm.

The step that matters

Refrigerate until set. Isinglass only firms when the broth cools fully. Pouring out or slicing before it is completely set will leave a soft, collapsing blancmange, so allow it to chill undisturbed.

“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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