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Mold of Chicken Jelly

A gelatinous dish made by simmering chicken and setting the broth in a mold.

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 ↓

Mold of Chicken Jelly

Ingredients

Directions

Make the stock

  1. Place the chicken pieces and bones in a pot with cold water.

  2. Boil slowly until reduced to less than half.

  3. Season with salt and pepper if desired.

  4. Strain through a colander and then a jelly bag into a mold or bowl.

Set and serve

  1. If tender, broil the chicken breast, cut into dice, and add to the mold.

  2. Cover with the strained liquid.

  3. Once the jelly has set, remove the fat layer before unmolding onto a 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
Its bones and meat release gelatin and flavor into the water, which later sets the jelly.
Chicken breast
Diced and broiled, it adds firm pieces of cooked meat suspended in the set jelly.

The step that matters

Reducing the stock to less than half. Slow boiling concentrates the gelatin extracted from bones and meat. If the liquid is too dilute, the aspic will not set firmly when cooled.

“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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