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Chicken Jelly

A clear chicken broth made by simmering a whole chicken with salt, pepper, and water, then straining and cooling to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chicken Jelly

Ingredients

Directions

Prepare

  1. Place the chicken joints in a pan or stew jar.

  2. Add salt, peppercorn, and enough water to just cover the chicken.

Stew and strain

  1. Stew gently for 2 to 3 hours, adding water if needed.

  2. Once the meat falls from the bones, remove the meat and pound the bones.

  3. Boil the bones again for extra flavor.

  4. Strain the liquid from the meat and bones.

Finish

  1. Let the liquid cool and remove any fat.

  2. Serve cold or warm.

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

What each ingredient does

Chicken
Provides the meat and bones that release flavor and body into the broth as it simmers.
Water
Acts as the cooking liquid that extracts flavor and gelatin from the chicken.

The step that matters

Stew gently. Gentle simmering keeps the broth clear and lets collagen from the bones dissolve slowly. A hard boil makes the liquid cloudy and emulsifies fat into it.

“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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