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Jellied Chicken

A dish of boiled chicken set in a gelatinous broth seasoned with butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and pepper 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

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Cook the chicken

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

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

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

Set the jelly

  1. Place the meat in a wet mold.

  2. Skim the fat from the cooking liquid.

  3. Add butter, pepper, and coarse sea salt to the liquid to taste.

  4. Dissolve the gelatine in the hot liquid and pour it over the chicken.

  5. Season the liquid well, as the chicken will absorb the flavors.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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 cooking liquid that becomes the jelly.
Gelatine
Sets the cooking liquid into a firm jelly around the chicken pieces.

The step that matters

Season the liquid well. The chicken absorbs flavor from the liquid as it sets, and cold gelled liquid tastes milder than it does hot, so seasoning should be generous enough to taste well once chilled.

“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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