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Boned Chicken Garnished with Jelly

A boned chicken stuffed with veal, bacon, and truffles, boiled, sliced, and glazed, served with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Boned Chicken Garnished with Jelly

Ingredients

Directions

Prepare the chicken

  1. Pluck, singe, and clean the chicken thoroughly.

  2. Bone the chicken and remove the legs and wings.

  3. Cut the flesh from the wings into dice and chop the meat from the legs.

Make the forcemeat

  1. In a mortar, combine the leg meat with veal and bacon, pound to a pulp, and season with pepper, salt, and spices.

  2. Rub the mixture through a sieve and mix with diced parboiled bacon and truffles.

Roll, cook and serve

  1. Lay the chicken skin-side down, season, and fill with the forcemeat.

  2. Roll up the chicken tightly, tie in a cloth, and boil in stock for 1.5 hours.

  3. Remove from stock, let cool, then slice the galantine.

  4. Brush slices with glaze and let firm up.

  5. Serve on a dish with chopped fowl jelly and garnish with croutons and chopped jelly.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Chicken
Forms the outer casing that holds the forcemeat and gives the galantine its shape.
Veal
Adds body and a firm, cohesive texture to the forcemeat.
Bacon
Adds fat and moisture, keeping the forcemeat juicy as it cooks.
Truffles
Contributes a strong earthy aroma to the forcemeat.
Liquid glaze
Adds a glossy surface and a protective, set coating to the cooled slices.

The step that matters

Rolling and tying the chicken tightly before boiling. A tight roll keeps the forcemeat compact so it does not break apart or leave air gaps during simmering, which would make the slices crumble when cut.

“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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