Skip to main content
Main

Boned Chicken Garnished with Jelly

A stuffed chicken filled with veal, bacon, truffles, and parboiled bacon, boiled in stock and served with fowl jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Boned Chicken Garnished with Jelly

Ingredients

Directions

Prepare the chicken

  1. Pluck, singe, and clean the chicken thoroughly.

  2. Bone the chicken and remove the legs and wings.

  3. Cut the flesh from the wings into dice.

  4. Chop the meat from the legs.

Make the forcemeat

  1. In a mortar, combine the leg meat with the veal and bacon, pound to a pulp, and season with pepper, salt, and spices.

  2. Rub the mixture through a sieve.

  3. Add the diced wing meat, parboiled bacon, and truffles.

Stuff and poach

  1. Lay the chicken skin-side down.

  2. Season the chicken.

  3. Fill the chicken with the forcemeat.

  4. Roll up the chicken tightly.

  5. Tie the rolled chicken in a cloth.

  6. Boil the chicken in stock for 1.5 hours.

  7. Remove the chicken from stock.

  8. Let the chicken cool.

Slice and serve

  1. Cut the chicken into slices.

  2. Brush the slices with glaze.

  3. Let the slices firm up.

  4. Serve the slices on a dish with chopped fowl jelly.

  5. Garnish with croutons and chopped jelly.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

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

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

    Shared aroma: piperonal (bitter, coconut).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Chicken
Forms the outer wrapper that holds the stuffing together when rolled and poached.
Lean veal
Adds body and a tender, moist texture to the forcemeat.
Bacon
Adds fat and savoury flavour, keeping the forcemeat moist during poaching.
Truffles
Contribute a strong, earthy aroma to the forcemeat.

The step that matters

Rolling and tying the chicken tightly. A loose roll lets the forcemeat shift or leak during poaching, leaving gaps and uneven slices. Firm rolling and tying hold the filling in place so each slice keeps its spiral of stuffing.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes