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Very Strong Chicken Jelly

A gelatinous chicken broth seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Very Strong Chicken Jelly

Ingredients

Directions

Prepare the chicken

  1. Skin the chicken and cut it into pieces.

  2. Place the chicken in a basin of water for about 1 minute.

  3. Lift each piece out, allowing excess water to cling to it.

Make the stock

  1. Place the pieces in a double saucepan.

  2. Cook for 3 to 4 hours until the flesh crumbles off the bones.

  3. Remove the chicken pieces and strain the liquid through muslin or a fine sieve.

Season and clarify

  1. Season the liquid with pepper and coarse sea salt, if desired.

  2. Remove the fat from the liquid while it is still hot using tissue paper.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 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
Collagen in the bones and skin releases gelatin during long cooking, which sets the cooled liquid.

The step that matters

Keep the cooking gentle. A double saucepan holds the liquid at a gentle heat over a long time. Vigorous boiling clouds the stock and can break up the gelatin, so it may not set clear.

“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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