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Jellied Boned Chicken

A chilled jellied chicken dish served with truffles, ham, capers, gherkins, lettuce, and sauces.

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

Make the jelly

  1. Braise the boned chicken in enough water to yield 3 pints of liquid after cooking.

  2. Strain the braising liquid and let it cool, then remove the grease and clarify the liquid.

  3. Season the clarified liquid highly.

  4. If veal was used and the liquid jellies, use it as is.

  5. If veal was not used, soak the gelatine in cold water and add it to the liquid, using 1 box of gelatine for 1.5 quarts of liquid.

Set the mold

  1. Mask a mold with jelly and let it set.

  2. Place the chicken in the mold and cover it with enough liquid jelly to fully submerge it.

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

  4. Once that layer is hardened, add more jelly to create a ¼ inch thick layer.

  5. Lay the chicken in the jelly and surround it with liquid jelly.

Serve

  1. Garnish the serving dish with lettuce and serve with mayonnaise, Béarnaise, or Tartare 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

Chicken
Provides the savoury meat and flavour that the clear jelly surrounds and sets around.
Gelatine
Sets the strained braising liquid into a firm, sliceable jelly.

The step that matters

Clarifying and seasoning the jelly. Grease left in the liquid makes the jelly cloudy and greasy, and gelatine only sets well in a clear, properly seasoned liquid. Removing the fat as it cools and seasoning highly before setting keeps the finished jelly clear and well flavoured.

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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