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Jellied Chicken

A dish of boiled chicken set in its own gelatinous stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jellied Chicken

Ingredients

Directions

Cook and debone

  1. Boil the fowl until the meat slips from the bones, reducing the water to about 1 pint.

  2. Remove the meat from the bones in good-sized pieces, discarding gristle, fat, and bones.

Make the jelly

  1. Place the meat in a wet mold.

  2. Skim the fat from the cooking liquid.

  3. Add butter, pepper, and salt to the liquid.

  4. Return the bones to the liquid.

  5. Simmer for 1 hour.

  6. Add more butter.

  7. Pour the liquid over the chicken.

  8. Place a weight on top until cold.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Fowl
Its bones and connective tissue release gelatin into the liquid, which helps it set into a jelly.
Butter
Adds richness and a smooth mouthfeel to the cooking liquid.

The step that matters

Skim the fat from the cooking liquid. Fat left in the liquid rises and cools into a greasy layer, and it can dull the clarity of the jelly. Removing it before the liquid is poured over the meat gives a cleaner, firmer set.

“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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