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Chicken Jelly

A chilled gelatin set of shredded chicken in seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Jelly

Ingredients

Directions

Prepare the chicken

  1. Boil the chickens until tender, then chop the meat finely, removing the bones and skin.

Make the jelly

  1. Leave 1 pint of the broth in the kettle; season with pepper, salt, and butter.

  2. Dissolve ¼ box of gelatine in warm water and mix it with the broth.

  3. Add the chopped chicken back to the kettle; boil for 3 minutes.

  4. Pour the mixture into a mold and refrigerate until set.

Serve

  1. Serve cold.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Chickens
Provide the meat that is chopped and set into the jelly.
Chicken broth
Forms the liquid base that carries the seasoning and sets into the jelly.
Gelatine
Sets the broth into a firm jelly as it cools in the refrigerator.
Butter
Adds richness and a silky mouthfeel to the broth.

The step that matters

Dissolve the gelatine fully before mixing it with the broth. Gelatine must dissolve completely in warm liquid; undissolved granules leave gritty spots and uneven setting, and the mixture should be poured while still liquid so it sets evenly when chilled.

“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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