Chicken Jelly
Ingredients
Directions
Prepare
Dress and joint the chicken.
Make the stock
Place the chicken in a pot with 2 quarts of cold water.
Season the water.
Cook slowly until only 1 pint of liquid remains.
Press the liquid through a colander and skim off any fat.
Serve
Serve cold.
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
What each ingredient does
- Chicken
- Its bones and skin release gelatin into the liquid, which is what lets the aspic set when cold.
- Cold water
- Serves as the base that slowly extracts flavour and gelatin from the chicken.
The step that matters
Cook slowly until only 1 pint of liquid remains. Gentle simmering extracts gelatin and flavour without clouding the liquid. A hard boil makes it cloudy and greasy, and the reduction concentrates the gelatin so the aspic will set firmly when chilled.
“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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