Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 13,902 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Jellied Chicken
Ingredients
Directions
Cook the chicken
Boil the chicken until the meat slips easily from the bones.
Reduce the cooking water to about 1 pint while boiling.
Prepare the jelly
Remove the meat from the bones, discarding all gristle and fat.
Place the chicken meat in a wet mold.
Skim the fat from the cooking liquid.
Add butter, salt, and pepper to the liquid.
Dissolve the gelatin in the liquid and pour it over the chicken.
Set the mold in a cool place to harden.
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.
-
Chicken + buttertop 15% of all pairsAroma overlapmoderateMentioned together13,902 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
-
Chicken + peppertop 16% of all pairsAroma overlapmoderateMentioned together19,958 recipes
Shared aroma: piperonal (bitter, coconut).
-
Butter + peppertop 21% of all pairsAroma overlapmoderateMentioned together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Chicken + gelatintop 30% of all pairsAroma overlaplowMentioned together137 recipes
Shared aroma: beta-pinene (pine, resin).
-
Butter + gelatintop 33% of all pairsAroma overlaplowMentioned together311 recipes
Shared aroma: maltol (caramel, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the meat that is set within the jelly.
- Gelatin
- Sets the cooking liquid into a firm jelly as it cools.
- Butter
- Adds richness and fat to the flavour of the cooking liquid.
The step that matters
Skim the fat from the cooking liquid. Fat left on the liquid can make the jelly greasy and cloudy and keep it from setting cleanly. Removing it before adding butter and gelatin gives a clear, firm result.
“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 Broth257 recipes
Chicken Soup156 recipes
Creamed Chicken89 recipes
Chicken Panada75 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.