Skip to main content
Main

Jellied Chicken

A dish of shredded chicken and sliced eggs set in gelatin‑dissolved chicken broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and gelatin are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Jellied Chicken

Ingredients

Directions

Prepare

  1. Boil the chicken in a little water until it falls off the bones.

  2. Remove the chicken from the pot and shred it into small pieces with a fork.

  3. Boil the eggs for 20 minutes, then slice them.

  4. Season the chicken broth and add the gelatin, stirring until dissolved.

Assemble and set

  1. In a mold, layer 2 or 3 slices of egg, then the shredded chicken, repeating until all ingredients are used.

  2. Pour the seasoned broth over the layers.

  3. Refrigerate overnight before serving.

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. Egg + gelatintop 28% of all pairs
    Smell alikelow
    Cooked together1,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Chicken + gelatintop 30% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: beta-pinene (pine, resin).

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

What each ingredient does

Gelatin
Sets the seasoned broth into a firm, sliceable jelly as it cools.
Chicken broth
Provides liquid that carries flavor and, once gelatin is added, forms the jelly around the layers.
Eggs
Add firm, mild-flavored slices that hold their shape within the set jelly.
Chicken
Forms the meaty layers and gives the jelly its savory flavor.

The step that matters

Dissolving the gelatin in the broth. Gelatin must fully dissolve in warm broth before pouring, or it will set unevenly and leave grainy or soft patches. Gelatin needs a long chill to form a firm gel, which is why the dish rests overnight.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes