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Jellied Chicken

A dish of boiled chicken set in gelatin.

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

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.

Prepare the meat

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

  2. Place the meat in a wet mold.

Make the jelly

  1. Skim the fat from the broth.

  2. Add a little butter, pepper, and coarse sea salt to taste.

  3. Season the broth well, as the chicken will absorb the flavors.

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

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 broth that the jelly is made from.
Gelatine
Sets the strained broth into a firm jelly that holds the chicken together.
Water
Forms the broth, which is reduced to concentrate its flavor before setting.

The step that matters

Seasoning the broth well. Chilled and set gelatine dulls flavor, and the chicken absorbs seasoning from the surrounding liquid, so the broth must taste well seasoned while still hot.

“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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