Chicken Jelly

Ingredients

• One chicken, or the carcass of a chicken
• One bay leaf
• Pinch of salt
• Cold water
• Few parsley stalks

Method

1. 1

   Remove the breast fillets from the chicken, and reserve these for steaming, etc.

2. 2

   Cut the chicken into joints, and cut all flesh from the bones.

3. 3

   Wash the neck and gizzard well — these may be used for the jelly.

4. 4

   Put the prepared chicken into a saucepan, cover with cold water, and add a pinch of salt.

5. 5

   Bring it to the boil and skim well; add the bay leaf and parsley stalks.

6. 6

   Simmer gently from three to four hours.

7. 7

   Strain through a hair sieve, and when cold remove all fat from the top.

8. 8

   The stock can then be served cold in its jellied state, or heated as required.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 63. The excerpt below is the record exactly as published.

Chicken Jelly* One chicken, or the carcass of One bay leaf. Pinch of salt, a chicken. Cold water. Few parsley stalks

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