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Jellied Chicken

A chilled dish of boiled chicken set in a gelatinous stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jellied Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the fowl until the meat slips easily from the bones.

  2. Reduce the cooking water to 1 pint.

  3. Remove the meat from the bones in good-sized pieces, discarding fat and gristle.

Set the jelly

  1. Place the meat in a wet mold.

  2. Skim the fat from the liquid, then add the gelatine, butter, pepper, and salt.

  3. Dissolve the gelatine, then pour the mixture over the chicken while hot.

  4. Season well and serve cold, cut into slices.

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

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

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

What each ingredient does

Fowl
Provides the meat and the cooking liquid that becomes the jelly.
Gelatine
Sets the reduced cooking liquid into a firm jelly when chilled.
Butter
Adds richness and a smooth mouthfeel to the jelly.

The step that matters

Dissolve the gelatine, then pour the mixture over the chicken while hot. Gelatine must fully dissolve before the liquid is poured; undissolved granules leave gritty patches, and the liquid must stay hot enough to remain fluid so it coats the meat evenly before setting as it cools.

“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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