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Jellied Chicken

Jellied chicken is a dish made by simmering chicken parts, forming the mixture into rolls, coating with egg and cracker dust, and frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Jellied Chicken

Ingredients

Directions

Prepare the stock

  1. Remove the skin and nails from the chicken feet after soaking them in scalding water.

  2. Break the bones and place them in a saucepan with the feet and giblets.

  3. Add 1 quart of water and simmer for 2 hours, skimming as necessary.

Shape and fry

  1. Cut the meat from the roast chicken into neat pieces, discarding skin and gristle.

  2. Form the moist meat mixture into rolls about 2-3 inches long and 1 inch in diameter.

  3. Dip each roll in beaten egg, then roll in cracker dust.

  4. Fry in hot drippings for about 2 minutes until golden brown.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Chicken neck, giblets, and feet
Provide the rich, gelatin-forming base that lets the stock set when chilled.
Beaten egg
Acts as a binder so the cracker dust adheres to the rolls.
Cracker dust
Forms a crisp, browned coating when fried.
Hot drippings
Conduct heat for frying and add savory flavor and browning to the coating.

The step that matters

Simmer the stock for 2 hours. Long, gentle simmering extracts collagen from bones, skin and feet, which converts to gelatin; skimming removes impurities so the broth stays clear and sets firmly.

“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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