Chicken Jelly
Ingredients
Directions
Prepare the chicken
Skin the chicken, remove all fat, and carefully draw it, avoiding breaking the gall or intestines.
Cut up the meat and break the bones by pounding.
Make the broth
Place the chicken in a saucepan with 2 quarts of cold water and bring it slowly to a boil, skimming until clear.
Cover the saucepan tightly and simmer slowly for 2 to 4 hours until the chicken is reduced to a pulp.
Strain the liquid through fine cloth or flannel until clear.
Set the jelly
Return the liquid to the fire and simmer until it becomes a jelly.
To test, place a teaspoonful of the jelly on a saucer and cool it; if firm, the jelly is done.
Season very slightly as directed by your doctor and cool in cups.
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
- Whole chicken
- Provides the collagen-rich meat and bones that release gelatin into the broth, which sets it into jelly.
- Cold water
- Extracts flavour and gelatin from the chicken slowly as it heats and simmers.
The step that matters
Bringing the water to a boil slowly and skimming. Heating gently and skimming off foam and fat as it rises keeps the broth clear and free of greasy particles, so the finished jelly is clean and not cloudy.
“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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