Why it works: Pepper and summer savory work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 671 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Chicken Jelly
Ingredients
Directions
Cook the chicken
Cut up the fowl as for a fricassee and boil until tender.
Remove the chicken and chop it into small pieces.
Set the jelly
Add pepper, salt, and summer savory to the broth.
Dissolve the gelatine and stir it into the broth in a bowl.
When it begins to congeal, add the chicken and pour the mixture into a mold.
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.
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Pepper + summer savorytop 7% of all pairsSmell alikemoderateCooked together671 recipes
Shared aroma: estragole (anise, licorice).
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 rich broth that the jelly is built from.
- Gelatine
- Sets the seasoned broth into a firm, sliceable jelly as it cools.
- Summer savory
- Adds a herbal aroma to the broth.
The step that matters
Adding the chicken as the mixture begins to congeal. Gelatine must be fully dissolved before it is stirred in. If the mixture is still runny, the chicken pieces sink and settle unevenly. If it has already set firm, they will not spread through the jelly. Adding them at the thickening point keeps them suspended evenly.
“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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