Chicken Jelly
Ingredients
Directions
Prepare
Place the cracked chicken in a pot with 2 quarts of cold water, then cover the pot.
Make the jelly
Boil until the chicken falls apart and the water is reduced by half.
Strain the mixture.
Add salt to taste.
Chill and store
Once cooled, carefully remove all fat from the surface.
Transfer the jelly to a glass jar and store in a cold place.
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
What each ingredient does
- Chicken
- Cracked bones and connective tissue release gelatin, which lets the liquid set into a jelly as it cools.
- Cold water
- Slowly draws flavor and gelatin out of the chicken, and reducing it concentrates the broth.
The step that matters
Removing the fat after cooling. Fat rises to the surface and solidifies as the liquid chills. Lifting it off carefully before the jelly is fully set keeps the aspic clear and prevents a greasy layer.
“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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