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Jellied Chicken

Chicken set in a gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken until it easily comes off the bones.

  2. Reduce the cooking water to about 1 cup.

  3. Remove the meat from the bones in large pieces, discarding gristle and fat.

Set the jelly

  1. Place the chicken in a wet mold.

  2. Skim the fat from the cooking liquid.

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

  4. Dissolve the gelatin in the hot liquid and pour it over the chicken.

  5. Season the liquid well, as the chicken will absorb the flavors.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: piperonal (bitter, coconut).

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

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

  4. Chicken + gelatintop 30% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: beta-pinene (pine, resin).

  5. Butter + gelatintop 33% of all pairs
    Smell alikelow
    Cooked together311 recipes

    Shared aroma: maltol (caramel, sweet).

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 is set in the jelly and flavors the cooking liquid.
Gelatin
Sets the cooking liquid into a firm jelly as it cools.
Butter
Adds richness and fat to the cooking liquid.

The step that matters

Dissolve the gelatin fully in the hot liquid. Gelatin only sets properly when it is completely dissolved and then cooled. Undissolved granules leave gritty or weak spots in the finished 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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