Jellied Chicken
Ingredients
Directions
Cook the chicken
Boil the old fowl until the bones easily separate from the meat.
Set the meat aside to cool.
Make the jelly
The next day, skim off the fat from the broth and boil it down to 1 quart.
Soak the gelatine in a little cold water until softened.
Add the soaked gelatine to the broth and season with salt, pepper, and ground savory.
Place the meat in a pie dish and gradually pour the liquid over it to avoid clumping.
Refrigerate until set.
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
What each ingredient does
- Old fowl
- Provides the meat and the rich broth that becomes the jelly base.
- Sheet gelatine
- Sets the strained broth into a firm, sliceable jelly as it cools.
The step that matters
Adding the liquid to the meat gradually. Pouring the broth slowly over the meat helps prevent the pieces from clumping together, so they stay separate and evenly coated in the setting liquid.
“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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