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Chicken Jelly

Chicken jelly is a gelatinous broth made by simmering chicken and water, then straining and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Jelly

Ingredients

Directions

Prepare

  1. Pound the chicken, bones and meat together with a wooden mallet.

  2. Heat the mixture slowly in cold water.

Cook and strain

  1. Cover and cook until the meat is in shreds and the water is reduced by half.

  2. Strain through a fine sieve and season with pepper and salt.

  3. Let it simmer for about five minutes.

  4. When cold, skim off the fat and keep on ice.

Serve

  1. Serve with wafers.

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

    Shared aroma: piperonal (bitter, coconut).

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 bones that release gelatin and flavour into the water as it cooks.
Cold water
Acts as the liquid that extracts collagen from the chicken and becomes the jelly when cooled.

The step that matters

Cook until the water is reduced by half. Reducing the liquid concentrates the gelatin released from the bones and meat, so the stock will set firmly when cold. Too little reduction leaves a weak, runny aspic.

“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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