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Jellied Chicken

A chilled chicken dish made by setting cooked chicken in seasoned gelatin broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Jellied Chicken

Ingredients

Directions

Prepare

  1. Boil the chicken broth until reduced to about 1 pint.

  2. Remove gristle, fat, and bones from the chicken, and place the meat in a wet mold.

Set

  1. Skim the fat from the broth, then add butter, salt, and pepper to taste.

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

  3. Ensure the broth is well seasoned, as the chicken will absorb the flavors.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked chicken
Provides the meat that is set within the jelly, giving bulk and texture.
Chicken broth
Forms the liquid that sets into jelly and carries the savory flavor.
Gelatine
Sets the broth into a firm, sliceable jelly as it cools.
Butter
Adds richness and a smoother mouthfeel to the broth.

The step that matters

Seasoning the broth. Chilling dulls the perception of salt and pepper, and the chicken absorbs flavor from the broth. The broth should taste well seasoned while still warm, because a cold-set jelly will taste milder than it did before 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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