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Jellied Chicken

A dish of boiled chicken set in a gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the fowl until the meat easily separates from the bones.

  2. Reduce the water to about 1 pint while boiling.

Prepare the mold

  1. Remove the meat from the bones in good-sized pieces, discarding gristle, fat, and bones.

  2. Place the meat in a wet mold.

Make the jelly and set

  1. Skim the fat from the broth.

  2. Add butter, salt, and pepper to taste.

  3. Season the broth well, as the chicken will absorb the flavors.

  4. Dissolve the gelatin in the hot broth and pour it over the chicken.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Gelatin + buttertop 33% of all pairs
    Smell alikelow
    Cooked together311 recipes

    Shared aroma: maltol (caramel, sweet).

  3. Pepper + gelatintop 35% of all pairs
    Smell alikelow
    Cooked 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

Fowl
Provides the meat and the flavorful broth that forms the dish.
Gelatin
Sets the strained broth into a firm jelly around the chicken pieces.
Butter
Adds richness and a smooth fat to the finished dish.

The step that matters

Season the broth well. The chicken absorbs flavor from the broth as it sets, and cold dishes taste less salty and less seasoned than warm ones, so under-seasoning leaves the jellied chicken bland.

“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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