Chicken Jelly

Ingredients

• a pint of water
• an onion
• a slice of carrot
• a sprig of parsley
• a glass of sherry
• teaspoonful of tarragon vinegar
• the feet, throat, gizzard, and liver of your chickens

Method

1. 1

   Scald the chicken feet, remove the skin and nails.

2. 2

   Place the cleaned giblets in a saucepan with onion, carrot, parsley, and water.

3. 3

   Simmer for two and a half hours until reduced by half.

4. 4

   Strain and add sherry and lemon juice or tarragon vinegar for a delicious aspic.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 27. The excerpt below is the record exactly as published.

the feet, throat, gizzard, and liver of your chickens; scald the feet by pouring boiling water 47 48 Culture and Cooking. over them; leave them just a minute, and pull off the outer skin and nails; they come away very readily, leav- ing the feet delicately white; put these with the other giblets, properly cleansed, into a small saucepan with an onion, a slice of carrot, a sprig of parsley, and a pint of water (if you have the giblets of one chicken), if of two, put a quart; let this slowly simmer for two hours and a half; it will be reduced to about half, and form a stiff jelly when cold; a glass of sherry, and squeeze of lemon, or teaspoonful of tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.