Jellied Chicken
Ingredients
Directions
Prepare the broth
Boil the old fowl until the bones easily separate from the meat.
Set the fowl aside to cool.
Skim off the fat from the broth and boil it down to 1 quart.
Soak the gelatine in a little cold water until softened.
Add the softened gelatine to the broth and season with pepper, salt, and ground savory.
Set the jelly
Place the meat in a pie dish and gradually pour the liquid over it to ensure even distribution.
Refrigerate until set.
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
- Old fowl
- Provides the meat and the flavourful broth that forms the dish.
- Gelatine
- Sets the strained broth into a firm jelly once chilled.
The step that matters
Adding the softened gelatine to the broth. Gelatine must be fully softened and dissolved into warm broth before chilling; lumps or unmelted granules leave weak or grainy patches in the set jelly.
“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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