Jellied Chicken
Ingredients
Directions
Prepare
Place the chicken joints in a pan or stew-jar.
Add salt and a peppercorn, then cover with water.
Stew and strain
Stew gently for 2 to 3 hours, adding water if needed.
When the meat falls from the bones, remove the meat and pound the bones.
Boil the bones again for extra flavor.
Strain the liquid from the meat and bones.
Set and serve
Once cold, remove any fat that forms on top.
The liquid will set into a jelly, which can be served cold or warmed up.
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
- Chicken
- Provides the meat and bones whose collagen-rich liquid sets into a jelly when cooled.
- Water
- Extracts flavor and gelatin from the chicken as it stews, forming the cooking liquid.
The step that matters
Stewing gently until the meat falls from the bones. Gentle, slow simmering draws collagen from the bones and connective tissue into the liquid, which is what later sets into a jelly. A hard boil can cloud the liquid and toughen the meat, so keep the heat low and check for doneness.
“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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