Chicken Jelly

Ingredients

• a fowl that is about a year old
• two quarts of cold water
• one generous teaspoonful of salt

Method

1. 1

   Clean a fowl that is about a year old, and remove the skin and fat.

2. 2

   Disjoint the fowl, and put it into a stew-pan with two quarts of cold water.

3. 3

   Heat slowly, and skim often and carefully.

4. 4

   Simmer for six hours; then add one generous teaspoonful of salt, and strain through a napkin.

5. 5

   Set away to cool.

6. 6

   When cold, skim off the fat.

7. 7

   The jelly is usually served cold, but may be heated and served like soup.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 455. The excerpt below is the record exactly as published.

Chicken Jelly. Clean a fowl that is about a year old, and remove the skin and fat. Disjoint the fowl, and put it into a stew- pan with two quarts of cold water. Heat slowly, and skim often and carefully. Simmer for six hours ; then add one generous teaspoonful of salt

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