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Jellied Boned Chicken

A dish of braised boned chicken set in gelatin, served with optional garnish and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Capers and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 372 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jellied Boned Chicken

Ingredients

Directions

Prepare the jelly

  1. Strain the braising water and let it cool.

  2. Remove the grease and clarify the liquor, seasoning it highly.

  3. If veal was used, use the liquor as is. If not, add gelatin soaked in cold water at a ratio of 1 box to 1½ quarts of liquor.

Set the chicken in jelly

  1. Mould with jelly.

  2. When set, place the chicken inside.

  3. Cover it with liquid jelly.

  4. Arrange truffles, ham, capers, or gherkins at the bottom of the mold, fixing them with a thin layer of jelly.

  5. Once hardened, add enough jelly to create a ¼ inch thick layer.

  6. Place the chicken.

  7. Surround it with liquid jelly.

Serve

  1. Garnish the serving dish with lettuce.

  2. Serve with a sauce of your choice.

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. Capers + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together372 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Capers + saucetop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Gelatine
Sets the braising liquor into a firm jelly that holds the chicken in shape.
Braised boned chicken
Forms the main body of the mould, held in place by the surrounding jelly.
Braising liquor
Becomes the clear savoury jelly that surrounds and encases the chicken.

The step that matters

Adding the gelatine to the liquor. Gelatine must be fully soaked and dissolved, and the jelly allowed to cool to a liquid state before pouring. Too much heat or too little gelatine leaves the jelly either runny or unable to 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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