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Chicken Jelly

A chilled gelatinous chicken broth made by simmering a raw chicken, then straining and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Chicken Jelly

Ingredients

Directions

Prepare

  1. Pound the raw chicken with a mallet, breaking the bones and meat together.

  2. Place the chicken in a pot and cover it with cold water.

Cook and strain

  1. Heat slowly in a covered pot and let it simmer until the meat is falling apart and the liquid is reduced by half.

  2. Strain the mixture through a colander, then through a coarse cloth.

  3. Season with salt and pepper to taste.

Serve

  1. Serve cold, ideally straight from the ice.

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

Raw chicken
Bones and meat release gelatin and flavor into the liquid, which sets the aspic when chilled.
Cold water
Extracts collagen and flavor from the chicken as it simmers, forming the base liquid.

The step that matters

Simmering slowly until the liquid is reduced by half. Gentle heat draws gelatin out of the bones and meat without clouding the liquid. A rolling boil emulsifies fat and fragments the solids, leaving a cloudy, weaker aspic that may not set firmly.

“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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