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Jellied Chicken

A dish of boiled chicken set in a gelatinous broth seasoned with butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and 85,593 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Jellied Chicken

Ingredients

Directions

Cook the fowl

  1. Boil the fowl until the meat slips easily from the bones.

  2. Reduce the water to about 1 pint while boiling.

Prepare the mold

  1. Remove the meat from the bones in good-sized pieces, discarding gristle, fat, and bones.

  2. Place the meat in a wet mold.

  3. Skim the fat from the broth.

  4. Add butter, pepper, and coarse sea salt to the broth.

  5. Season the broth well, as the chicken will absorb the flavors.

Set with gelatine

  1. Dissolve the gelatine in the hot broth and pour it over the chicken.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + peppertop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Fowl
Its meat and bones make the flavourful broth and the body of the dish.
Gelatine
Sets the strained broth as it cools, so the dish holds together when sliced.
Water
Makes the broth; reducing it concentrates the flavour.

The step that matters

Dissolve the gelatine in the hot broth. Gelatine must fully dissolve in hot liquid before it is poured, or it will not set evenly. Once the broth cools, it forms a firm jelly that binds the chicken pieces together.

“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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