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Savory Chicken Jelly

A chilled chicken aspic made by simmering chicken, reducing the broth, seasoning, and setting in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Savory Chicken Jelly

Ingredients

Directions

Cook the chicken

  1. Place the chicken in a saucepan.

  2. Cover the saucepan with cold water.

  3. Cook slowly until very tender.

  4. Skim off any scum that rises.

  5. Remove the chicken.

  6. Boil the liquid until reduced to 1 cup.

Prepare the meat

  1. Remove all bones.

  2. Shred the chicken meat.

  3. Season the meat with salt, pepper, sweet herbs, and butter.

  4. Mix the seasoned meat with the gravy.

Set and serve

  1. Pour the mixture into a well-buttered mold.

  2. Set in a cool place until firm.

  3. Cut into slices for serving.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

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

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 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

Chicken
Provides the meat that is shredded and set in the jellied liquid.
Cold water
Covers the chicken and gently extracts flavor and gelatin into the cooking liquid.
Butter
Adds richness and a smooth, mellow flavor to the seasoned meat.

The step that matters

Cook slowly until very tender. Gentle simmering draws gelatin from the connective tissue into the liquid without toughening the meat. Boiling hard makes the meat stringy and can cloud the gravy, weakening the set.

“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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