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Jellied Chicken Bouillon

A chilled, gelatin-set chicken stock served as a savory bouillon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and chicken are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,375 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Jellied Chicken Bouillon

Ingredients

Directions

Make the stock

  1. Make a well-seasoned stock from the young fowl, adding celery salt or chopped parsley for extra flavor if desired.

Set the gelatine

  1. Soak ¾ teaspoon of Knox Sparkling Gelatine in 1 tablespoon of cold water for 5 minutes.

  2. Dissolve the gelatine in 1 tablespoon of boiling water.

  3. Add the dissolved gelatine to ½ cup of hot chicken stock and chill.

  4. Beat slightly with a fork and serve in a bouillon cup.

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. Celery + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 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

Young fowl
Provides the meat and body that give the stock its flavor and richness.
Knox sparkling gelatine
Sets the stock into a light, wobbly jelly as it chills.
Chicken stock
Forms the liquid base that the gelatine sets into.

The step that matters

Dissolve the gelatine in boiling water. Gelatine must be fully dissolved before it is mixed into the stock. Undissolved granules leave gritty specks and can set unevenly, so the gelatine should be softened in cold water first and then fully melted.

“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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