Chicken Jelly
Ingredients
Directions
Prepare
Skin and scald the leg of fowl.
Remove all fat and wash it clean in cold water.
Make the jelly
Place the leg in a saucepan with ½ cup of water and salt to taste.
Boil slowly until it falls apart.
Strain into a cup or let it stand until jellied.
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
- Leg of fowl
- Provides the meat and collagen-rich connective tissue that breaks down into gelatin during slow simmering.
- Water
- Extracts flavour and gelatin from the meat as it simmers, forming the liquid that sets.
The step that matters
Boil slowly until it falls apart. Gentle simmering lets connective tissue slowly convert to gelatin without toughening the meat or clouding the liquid. A hard boil can break the jelly up and make it cloudy.
“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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