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Chicken Jelly or Broth

A clear chicken broth made by simmering a whole chicken, then straining and seasoning with salt, pepper, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Jelly or Broth

Ingredients

Directions

Prepare the chicken

  1. Clean the chicken, disjoint it, and remove all fat and skin.

  2. Dip the feet in boiling water to scald until skin and nails peel off.

Make the broth

  1. Cover the meat with cold water and heat very slowly.

  2. Simmer until the meat is very tender, then strain.

Finish and serve

  1. When cold, remove the fat and season with salt, pepper, and lemon.

  2. If the patient can take it, add small dice of breast meat to the jelly.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. 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

Chicken
Provides the meat, bones and collagen that give the broth its flavour and body.
Water
Extracts flavour and gelatin from the chicken as it heats slowly.
Lemon
Adds acidity that brightens the finished broth.

The step that matters

Heat the chicken in cold water very slowly. Starting in cold water and heating gently lets proteins and collagen release slowly, giving a clear, flavourful broth. Rapid boiling makes the liquid cloudy and greasy.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Mangofits less well
  4. Grapefits less well

Fit is the average pairing score against chicken, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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