Jellied Chicken

Ingredients

• a large chicken or fowl
• a teaspoonful of salt
• a level salt-spoonful of pepper
• half a small box of gelatine
• a quart of broth

Method

1. 1

   Boil the chicken in hot water with salt and pepper until the bones can be removed.

2. 2

   Strain the broth, dissolve gelatine in it, season, and pour over the chicken in a mould.

3. 3

   Once cold, it can be turned out and sliced.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 139. The excerpt below is the record exactly as published.

JELLIED CHICKEN. Have a large chicken or fowl plucked, singed, wiped with a wet towel, and drawn without breaking the intestines ; cut off the head and feet, and divide it in four or five pieces, so that it can be packed closely in a saucepan ; cover it with hot water, add a teaspoonful of salt and a level salt- spoonful of pepper, cover the saucepan closely, and boil the chicken until the bones can be taken out, always taking care that there is broth enough to prevent burning. After the bones have been removed from the chicken, put it into a tin or earthen mould, or an ordinary dish of suitable size, from which it can be turned when cold ; strain the broth, return it to the saucepan, place it over the fire, and dissolve gelatine in it ; allow half a small box of gelatine to a quart of broth

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