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Dessert

Cream of Chicken Glace

A chilled gelatin dessert made with chicken broth, gelatin, cream, diced chicken, celery salt, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Cream of Chicken Glace

Ingredients

Directions

Make the mixture

  1. Soak the gelatin in a small amount of cold water.

  2. Strain the chicken broth through a fine cloth and heat it.

  3. Add the soaked gelatin to the hot broth and stir until dissolved.

  4. Let the mixture set slightly, then fold in the whipped cream and diced chicken.

Set and serve

  1. Pour into individual molds and refrigerate until firm.

  2. Serve with cubes of tomato jelly as a salad course.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  4. Cream + celerytop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Meat + celerytop 18% of all pairs
    Smell alikelow
    Cooked together1,880 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Gelatin
Sets the broth and cream into a firm, sliceable structure when chilled.
Chicken broth
Provides the savoury base flavour of the glace.
Cream
Adds richness and a soft, smooth texture once whipped and folded in.
Diced white meat of fowl
Supplies chunks of chicken texture throughout the set mixture.

The step that matters

Dissolving the gelatin in the hot broth. Gelatin must be fully dissolved in warm liquid and not boiled, since boiling weakens its setting power. Letting the mixture only partly set before folding in the cream keeps the whipped cream from deflating and the chicken evenly distributed.

Swap the celery

How well each one fits the dish's main ingredients (chicken, gelatin, cream, meat):

  1. Garlicfits about as well
  2. Celerythe original
  3. Nutmegfits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against chicken, gelatin, cream, meat. Candidates are from the same food group and used in at least 100 recipes.

“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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