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Chicken Jelly or Broth

A clear chicken broth that can be set into jelly, made by simmering chicken with aromatics and clarifying the stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Jelly or Broth

Ingredients

Directions

Prepare the chicken

  1. Clean the chicken and cut it into small pieces.

  2. Cover the chicken with cold water.

Make the broth

  1. Heat very slowly.

  2. Simmer until the meat is tender.

  3. Strain the liquid.

  4. When cold, remove the fat from the surface.

  5. Season the broth with salt, pepper, and lemon.

  6. Add the shell and egg white.

  7. Cook for 5 minutes.

  8. Skim the mixture.

  9. Strain the mixture through a fine towel or napkin.

Serve

  1. Pour the liquid into cups.

  2. Cool if making jelly.

  3. Optionally, add small cubes of breast meat to the jelly or serve in the broth.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

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

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

    Shared aroma: piperonal (bitter, coconut).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

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

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

Lemon and egg barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken
Provides the meat and flavour that give the broth its body and taste.
Egg white
Its proteins bind to impurities and rise to the surface, clarifying the broth as it cooks.
Lemon
Adds acidity that brightens the flavour of the broth.

The step that matters

Heat very slowly. Heating gently lets fat and impurities separate and rise gradually, so the broth stays clear. Boiling hard emulsifies fat into the liquid and clouds it.

“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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