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Chicken Jelly

A savory gelatin made by simmering a whole chicken in water with salt, mace, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mace and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,268 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Chicken Jelly

Ingredients

Directions

Prepare

  1. Clean the fowl by removing the skin and fat.

  2. Chop the bones and flesh finely.

  3. Place the chopped fowl in a pan with 2 quarts of water.

Make the stock

  1. Heat slowly and skim thoroughly.

  2. Simmer for 5 to 6 hours.

  3. Add salt, mace, or parsley to taste.

Strain and set

  1. Strain the mixture and let it cool.

  2. Once cool, skim off the fat.

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. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Fowl
Its bones and flesh release collagen that dissolves into gelatin, which lets the broth set.
Mace
Adds a warm, aromatic spice flavour to the broth.

The step that matters

Heat slowly and skim thoroughly. Gentle heating keeps the liquid from churning and clouding, and skimming removes coagulated scum. Together they keep the stock clear, so the finished aspic is bright rather than 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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