Chicken Jelly
Ingredients
Directions
Prepare
Mince the chicken meat and pound the bones.
Place the minced meat and bones in a suitable pot.
Add salt and enough cold water to cover the chicken.
Stew and set
Stew until the liquid reduces to less than 1 pint and the meat is tender.
Strain the mixture and let it cool; it will form a jelly.
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
What each ingredient does
- Chicken
- Provides the meat and bones whose collagen and flavor set into a jelly as the broth cools.
The step that matters
Stewing until the liquid reduces. The broth needs enough reduction and gentle simmering to concentrate the gelatin from the bones, so it sets firmly when cooled. Too little reduction leaves a loose liquid that will not form a jelly.
“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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