Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 13,902 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Jellied Chicken
Ingredients
Directions
Cook the chicken
Boil the chicken until it easily comes off the bones.
Reduce the water to about 1 cup while boiling.
Remove the meat from the bones in good-sized pieces, discarding gristle and fat.
Make the jelly and set
Place the chicken in a wet mold.
Skim the fat from the broth.
Add butter, salt, and pepper to the broth.
Dissolve the gelatin in the hot broth and pour it over the chicken.
Season the broth well, as the chicken will absorb the flavors.
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 aroma chemistry they share, and how many recipes mention both.
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Chicken + buttertop 15% of all pairsAroma overlapmoderateMentioned together13,902 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Chicken + peppertop 16% of all pairsAroma overlapmoderateMentioned together19,958 recipes
Shared aroma: piperonal (bitter, coconut).
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Pepper + buttertop 21% of all pairsAroma overlapmoderateMentioned together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Chicken + gelatintop 30% of all pairsAroma overlaplowMentioned together137 recipes
Shared aroma: beta-pinene (pine, resin).
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Butter + gelatintop 33% of all pairsAroma overlaplowMentioned together311 recipes
Shared aroma: maltol (caramel, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the meat that forms the body of the dish and flavors the broth as it cooks.
- Gelatin
- Sets the cooled broth into a firm jelly that holds the chicken pieces together.
- Butter
- Adds richness and a silky mouthfeel to the broth.
The step that matters
Season the broth well before it sets. Chilled food tastes less salty and less seasoned, and the chicken absorbs flavor from the broth, so under-seasoning leaves the dish bland once set.
“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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