Chicken Salad Jelly
Ingredients
Directions
Prepare the jelly
Heat the chicken consomme or stock in a saucepan.
Dissolve the gelatin in the warm stock, seasoning to taste.
Set in moulds
When the mixture begins to thicken, pour it into individual moulds.
Add the small cubes of boiled chicken to the moulds before the jelly sets.
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
- Chicken consomme or chicken stock
- Provides the savory liquid base that carries the flavour of the jelly.
- Gelatine
- Sets the warm liquid into a firm jelly as it cools.
- Boiled chicken breast
- Adds meaty texture and body to each jelly portion.
The step that matters
Add the chicken cubes at the right moment. Gelatine thickens as it cools and then sets firmly. Add the cubes once the mixture has thickened but before it sets, so they are suspended evenly rather than sinking to the bottom or being trapped near the surface.
“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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