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Chicken in Gelatine

Chicken in gelatin is a chilled dish of chicken pieces set in a vinegar and broth mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chicken in Gelatine

Ingredients

Directions

Make the broth

  1. Boil the veal bone with the chicken until tender.

  2. Take a part of the broth, add vinegar, and boil with onions and spiced herbs for 10 minutes.

Set and serve

  1. Cut the chicken into pieces and place in a deep bowl.

  2. Pour the hot broth and vinegar over the chicken.

  3. Cool and serve the next day.

  4. Alternatively, pour hot vinegar over the meat in the bowl and let it stand for at least 1 hour.

  5. Pour off the vinegar and cover the meat with enough broth.

  6. Store on ice or in a cool place for up to a week.

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 + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  3. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Chicken + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together3,344 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Veal bone
Its connective tissue releases gelatin into the broth, which lets it set firm when cooled.
Chicken
Provides the meat that is set in the jellied broth and gives it savory flavor.
Broth
Supplies the liquid and dissolved gelatin that forms the jelly around the meat.
Vinegar
Adds sharp acidity that brightens the flavor and cuts the richness of the meat and broth.
Onions
Add savory sweetness and aroma to the broth as it simmers.
Spiced herbs
Infuse the broth with aromatic spice flavor during boiling.

The step that matters

Cool the broth until it sets. Gelatin from the bones and connective tissue only sets into a firm jelly once the broth cools fully. Pouring off the vinegar and covering the meat with enough broth before chilling helps the meat stay submerged and set evenly.

Swap the onion

How well each one fits the dish's main ingredients (veal, chicken, vinegar):

  1. Capsicumfits about as well
  2. Onionthe original
  3. Tomatofits about as well
  4. Mustardfits less well

Fit is the average pairing score against veal, chicken, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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