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Soup

Poultry Bouillon

A chilled gelatinous broth made with chicken, beef bouillon, pickles, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Poultry Bouillon

Ingredients

Directions

Prepare

  1. Cut the fried chicken into small pieces and peel and slice the pickles.

  2. Heat the beef bouillon and dissolve the gelatine in it, then add the wine, meat extract, and salt.

  3. Strain the mixture and taste for seasoning.

Set the aspic

  1. Put ½ cup of the warm liquid into a porcelain dish, skim off all fat, and let it cool.

  2. Layer the sliced pickles and a few tablespoons of broth on top.

  3. Arrange the chicken meat on it in the form of scales, then pour the rest of the broth on top and let it cool and stiffen.

  4. Turn it out onto a platter and garnish with parsley.

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 + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

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

  2. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

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

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

  4. Chicken + white winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,904 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Beef + white winetop 20% of all pairs
    Smell alikemoderate
    Cooked together872 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Gelatine
Sets the warm bouillon into a firm, sliceable jelly as it cools.
Beef bouillon
Forms the savory liquid base that becomes the jelly.
Chicken
Provides the meat that is arranged in the set jelly.
Madeira or white wine
Adds acidity and aroma to the broth.
Meat extract
Deepens the savory, meaty flavor of the broth.

The step that matters

Skim off all fat before the broth cools. Fat left in the liquid stays suspended as it cools and can cloud the jelly and leave a greasy film, so the first layer must be fully skimmed to keep it clear and firm.

“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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