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Chicken Jelly

Chicken jelly is a gelatinous chicken broth made by simmering chicken until the meat falls apart, then straining and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Jelly

Ingredients

Directions

Make the stock

  1. Pound the chicken with a mallet, including bones and meat.

  2. Cover the chicken with cold water in a covered pot and heat slowly.

  3. Simmer until the meat falls apart and the liquid reduces by half.

  4. Strain the mixture through a colander.

  5. Strain the mixture through a coarse cloth.

Season and set

  1. Season with salt and pepper.

  2. Return to the heat and simmer for 5 more minutes.

  3. Let the jelly cool.

  4. Skim off the fat.

  5. Serve cold with unleavened wafers or as sandwiches with buttered bread.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 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

Raw chicken
Bones and meat release gelatin and flavor into the liquid, which sets into the jelly as it cools.

The step that matters

Simmer until the meat falls apart and the liquid reduces by half. Slow simmering draws collagen from the bones and meat into the liquid as gelatin. Too little reduction leaves a weak broth that will not set firmly when chilled.

“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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