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Chicken

A gelatin-set chicken dish made by boiling chicken, seasoning broth, adding gelatin, and chilling to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Ingredients

Directions

Make the broth

  1. Cut up the chickens and boil in water until tender.

  2. Remove skin and bones.

  3. Season the broth with butter, pepper, salt, and lemon juice.

Set and serve

  1. Dissolve the gelatine in a little warm water.

  2. Add the dissolved gelatine along with the chicken to the broth. Boil once.

  3. Pour into a mold.

  4. Chill until set.

  5. Slice thinly to serve.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. 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

Chickens
Provide the meat that is suspended in the set gelatine.
Gelatine
Sets the broth as it cools, turning it into a firm, sliceable jelly.
Butter
Adds richness and fat, giving the broth a rounder, softer flavour.
Lemon juice
Adds acidity that brightens the flavour of the broth.

The step that matters

Boil once. Gelatine must be fully dissolved into the hot broth, but over-boiling can weaken its setting power, so the broth should be brought up just once and not boiled repeatedly.

“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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