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Jellied Chicken Oe Turkey

A molded dish of chicken and celery set in gelatine jelly, served chilled with mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Jellied Chicken Oe Turkey

Ingredients

Directions

Make the stock

  1. Boil the chicken with onion, salt, and red pepper until very tender.

  2. Remove the meat from the bones and cut it into 2-inch pieces.

  3. Return the bones to the stock.

  4. Boil the stock and reduce it to 1 quart.

  5. Strain the stock.

Set the jelly

  1. Dissolve the gelatine in the stock after it has cooled.

  2. Chill the mixture until it is partly congealed.

Assemble and serve

  1. Fill a mold about ¼ full with the jelly.

  2. Layer chicken and celery in the mold, alternating with jelly.

  3. Serve with mayonnaise.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Chicken
Provides the cooked meat that is set in the jelly and gives the dish its body.
Gelatine
Sets the stock into a firm jelly that holds the chicken and celery in place.
Celery
Adds crisp texture and contrast to the soft chicken and jelly.

The step that matters

Chill until partly congealed. Gelatine must be partly set before the chicken and celery are layered in. If it is too liquid, the pieces sink and mix together; if it is fully set, the layers will not bond and the mold will not unmold cleanly.

Swap the onion

How well each one fits the dish's main ingredients (chicken, celery, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, celery, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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