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Jellied Boned Chicken

A chilled dish of braised boned chicken set in gelatin, garnished with lettuce and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 liquid and let it cool.

  2. Remove the grease and clarify the liquid; season it well.

  3. If the liquid does not gel, soak the gelatine in cold water and add it to the liquid.

Set the chicken in jelly

  1. Mold a mold with jelly; when set, place the chicken inside.

  2. Add enough liquid jelly to completely cover the chicken.

  3. For decoration, place truffles, ham, capers, or gherkins at the bottom of the mold and fix with a thin layer of jelly.

  4. Once hardened, add a ¼ inch layer of jelly, then lay in the chicken and surround it with liquid jelly.

Serve

  1. Garnish the serving dish with lettuce and serve with sauce.

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

Braised boned chicken
Provides the main body of the dish, set whole inside the clear jelly.
Chicken braising liquid
Its natural gelatine sets into the jelly that holds the dish together.
Gelatine
Adds gelling strength so the jelly sets firmly when the stock alone does not.

The step that matters

Clarify the liquid and test the gel. Removing grease and clarifying the stock keeps the jelly clear and free of fat, while a stock that will not set needs added gelatine to hold its shape when cut.

Swap the lettuce

How well each one fits the dish's main ingredients (chicken, truffle, ham, capers, sauce):

  1. Shallotfits better
  2. Mustardfits better
  3. Asparagusfits better
  4. Lettucethe original

Fit is the average pairing score against chicken, truffle, ham, capers, sauce. 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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