Skip to main content
Main

Chicken Jelly

A gelatinous chicken broth made by simmering bones, then straining and setting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: White pepper and parsley are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,451 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Chicken Jelly

Ingredients

Directions

Make the broth

  1. Place the chicken in a saucepan with 1 pint of cold water.

  2. Bring to a boil, then reduce heat and simmer for 1 hour.

  3. Remove the saucepan from heat, take out the bones, and crush them.

  4. Return the crushed bones to the broth and simmer for an additional 1.5 hours.

  5. Season with salt and white pepper.

Strain and set

  1. Strain the mixture through a colander and then through muslin.

  2. If serving cold, pour into a mold or shallow dish.

  3. Garnish with parsley or watercress before serving.

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. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

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

  3. Chicken + white peppertop 31% of all pairs
    Smell alikelow
    Cooked together738 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Gives the broth its body and flavour, and its bones and connective tissue release gelatin that sets the aspic.

The step that matters

Simmering the broth gently. A rolling boil makes the broth cloudy and emulsified fat mixes in, while gentle simmering keeps it clear. Clarity and a firm set both depend on a clean, well-skimmed stock.

Swap the white pepper

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

  1. Thymefits better
  2. Garlicfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against chicken, parsley. 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.

You might also like

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