Chicken Jelly

Ingredients

• one whole fowl
• a quarter teaspoon Lemco
• two-and-a-half leaves of gelatine

Method

1. 1

   Make a chicken broth with one whole fowl and the carcass and trimmings of another if available.

2. 2

   Let the broth boil down to nearly half a pint, then strain it through a cloth.

3. 3

   Add Lemco and heat to nearly boiling point, then dissolve the gelatine in it.

4. 4

   Strain again into a cup, cover it carefully, and stand it in a cooler.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 82. The excerpt below is the record exactly as published.

Chicken Jelly. — Make a chicken broth (see index) with one whole fowl and the carcase and trimmings of another if available ; use the same amount of water but omit the onion and use very little pepper. A few carrots and parsley can be added. Let the broth boil down to nearly half a pint, then strain it through a cloth. Let it stand for a short time and strain again. Put it back again in the empty saucepan, add a quarter teaspoon Lemco, heat to nearly boiling point and then dissolve in it two- and-a-half leaves of gelatin

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