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Jellied Boned Chicken

A chilled jellied chicken dish made with braised boned chicken and gelatin set in clarified braising liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Capers and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 372 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jellied Boned Chicken

Ingredients

Directions

Prepare the jelly

  1. Strain the braising liquid. Let it cool. Remove the grease. Clarify the liquid.

  2. Season it well.

  3. If veal was used and the liquid jellies, use it as is.

  4. Soak gelatin in cold water. Add it to the liquid (1 packet per 1½ quarts).

Set the mold

  1. Mask a mold with jelly. Arrange truffles, ham, capers, or gherkins at the bottom of the mold. Fix with a thin layer of jelly. Let it harden.

  2. Add a ¼ inch layer of jelly. Let it harden.

  3. Place the chicken. Surround it with liquid jelly. Once set, place the chicken inside. Cover with more liquid jelly.

Serve

  1. Garnish with lettuce. Serve with sauce.

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. Capers + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together372 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Capers + saucetop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the braising liquid into a firm jelly that holds the chicken in shape.
Braising liquid
Provides the savoury flavour and, once clarified and chilled, the jelly that encloses the chicken.
Braised boned chicken
Forms the main body of the dish, its flavour carried by the surrounding jelly.

The step that matters

Clarify and degrease the liquid. Fat left in the braising liquid can stop the jelly from setting clearly and leaves a greasy film on the surface. Removing fat and clarifying produce a clear, firm 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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