Jellied Chicken
Ingredients
Directions
Make the broth
Boil the fowl until you have 1 pint of broth.
Let the broth cool and remove any grease.
Set and serve
Dissolve the gelatine in cold water.
Heat the broth and stir in the dissolved gelatine.
Pour the mixture into a mold and add pieces of the fowl cut into star and dice shapes.
Refrigerate for 8 hours.
Serve with finely grated hard boiled egg on top.
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
What each ingredient does
- Fowl
- Provides the meat and the broth that forms the jelly base.
- Gelatine
- Sets the cooled broth into a firm, sliceable jelly as it chills.
- Hard boiled egg
- Adds a contrasting texture and color as a grated garnish on top.
The step that matters
Heat the broth and stir in the dissolved gelatine. Gelatine must be fully dissolved into warm, not boiling, broth so it sets evenly. Clumps or overheating can leave a weak or grainy 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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