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Chicken, Aspic Jelly

A gelatinous dish made from boiled chicken broth and gelatin, set into squares and flavored with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,092 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken, Aspic Jelly

Ingredients

Directions

  1. Cook the chicken until the meat is tender and the broth reduces to 1 quart.

  2. Remove the chicken meat.

  3. Strain the broth through cheesecloth.

  4. Dissolve the gelatin in a little cold water.

  5. Add the dissolved gelatin to the broth.

  6. Pour the broth into a flat pan to a thickness of about 1 inch.

  7. Cut the set aspic into 1.5-inch squares for garnish.

  8. Add the juice of the two lemons to the aspic.

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 + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

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

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

What each ingredient does

Gelatin
Sets the liquid broth into a firm, sliceable gel as it cools.
Chicken
Cooks down to give the broth its savory flavour and body.
Lemons
Add acidity that brightens the flavour of the savory broth.

The step that matters

Dissolve the gelatin fully before adding it to the broth. Gelatin must be completely dissolved and evenly mixed through the liquid. Undissolved granules leave lumps and weak spots, so the aspic may set unevenly or not hold its shape when cut.

“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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