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Chicken Jelly

A gelatinous dish made from veal knuckle, chicken broth, sherry, and optional rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Jelly

Ingredients

Directions

Make the broth

  1. Prepare a rich chicken broth.

  2. Add the trimmed knuckle of veal to the broth.

  3. Cook until the chicken falls from the bone.

Finish and set

  1. Strain the broth and add the sherry.

  2. If desired, cook the washed rice with the broth.

  3. Strain through a cheesecloth bag, squeezing to press some rice through to thicken the broth.

  4. Set aside to harden.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

  3. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Chicken + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together891 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

Veal knuckle
Adds gelatin-rich collagen from bone and connective tissue, helping the broth set firm when chilled.
Rice
Optional; pressed through the strainer, its starch thickens the broth slightly.
Sherry
Adds aroma and a mild acidity that brightens the flavor of the broth.

The step that matters

Strain through a cheesecloth bag. Straining clears the broth so the aspic sets clear and bright. Squeezing too hard pushes cloudy solids through, so the aspic turns murky.

“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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