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Jellied Chicken

A chilled chicken dish set in gelatin made from chicken broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Jellied Chicken

Ingredients

Directions

Prepare the gelatin

  1. Soften the gelatin in ½ cup of cold chicken broth.

  2. Dissolve the softened gelatin in the remaining heated chicken broth.

Set the chicken

  1. Mix the gelatin mixture with the chicken meat and season to taste.

  2. Pour the mixture into a mold that has been rinsed with cold water.

  3. Refrigerate until set.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  3. Meat + gelatintop 33% of all pairs
    Smell alikelow
    Cooked together76 recipes

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

What each ingredient does

Chicken meat
Forms the body of the dish, providing the substance that the set gelatin holds together.
Gelatin
Sets the broth into a firm jelly as it cools, giving the dish its structure.
Chicken broth
Carries the gelatin and supplies liquid and flavor that becomes the jelly.

The step that matters

Dissolving the softened gelatin. Gelatin must be fully dissolved in warm broth before it is mixed in. Undissolved granules leave gritty spots, and if the mixture is too hot, the gelatin's setting strength can weaken.

“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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