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Jellied Chicken

A chilled chicken dish set in gelatin with broth, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Jellied Chicken

Ingredients

Directions

Prepare

  1. Soak the gelatine in 1 quart of cold water until dissolved.

  2. Combine the dissolved gelatine with the chopped chicken and the chicken broth.

  3. Season with salt and pepper to taste.

Set and serve

  1. Pour the mixture into a deep dish and refrigerate until set.

  2. Once cold, turn out onto a serving platter.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Provides the meat that forms the body of the dish.
Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Chicken broth
Adds savoury flavour and liquid that the gelatine sets.

The step that matters

Dissolving the gelatine fully. Gelatine must be completely dissolved before mixing, or undissolved granules will leave grainy patches and weak set. It sets as it cools, so the mixture should be poured into the dish before it thickens too much.

“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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