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Jellied Chicken

Chicken pieces set in gelatin after boiling in the cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken until tender, then remove and save the cooking liquid.

  2. Pick the chicken into small pieces.

Make the jelly

  1. Add the gelatine, salt, pepper, and butter to the saved liquid.

  2. Return the mixture to the kettle and boil for a few minutes.

  3. Pour the mixture into a mold and let it cool.

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 and body of the dish, cooked tender before it is set in jelly.
Gelatine
Sets the cooking liquid into a firm, sliceable jelly as it cools.
Butter
Adds richness and a smoother mouthfeel to the jelly.

The step that matters

Boiling the gelatine mixture. Gelatine must be fully dissolved in the hot liquid before cooling. If it is not dissolved, it will not set evenly, leaving grainy or weak patches in the finished jelly.

“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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