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Jellied Chickens

A dish of boiled chicken set in gelatin, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Jellied Chickens

Ingredients

Directions

Cook the chicken

  1. Cut the fowls at the joints and place them in a stewpan.

  2. Add enough boiling water to cover the fowls and a little salt.

  3. Bring to a slow boil, skim carefully, and simmer gently for two hours or until tender.

  4. Remove the bones and place the meat in a deep dish, seasoning with pepper and salt.

Make the jelly

  1. Strain the stock, ensuring you have enough to cover the meat.

  2. Dissolve the gelatine in a little water, add it to the stock, and bring to a boil.

  3. Pour the stock over the meat and place in a cool area to set into a jelly.

Serve

  1. Once set, turn out and garnish as desired.

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

What each ingredient does

Fowls
Provide the meat and body of the stock that becomes the jelly.
Gelatine
Sets the strained stock into a firm jelly when it cools.

The step that matters

Pour the stock over the meat and set it cool. Stock must cover the meat fully and be cooled gently in a cool place so the gelatine sets evenly into a clear, firm jelly rather than separating or staying loose.

“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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