Jellied Chicken Bouillon
Delight your taste buds with the timeless elegance of Jellied Chicken Bouillon, a classic appetizer that combines rich, homemade chicken stock with a silky, gelatinous texture. This recipe begins by simmering bone-in chicken, fresh vegetables, and aromatic herbs to create a deeply flavorful broth. The addition of unflavored gelatin transforms the broth into a stunning, savory jelly that’s perfect for a refined starter or a refreshing palate cleanser. Serve it chilled in individual molds or bowls, accompanied by crusty bread for a delicious contrast. With its beautifully clear presentation and traditional charm, this dish is a sophisticated way to highlight the comforting flavors of chicken bouillon. Ideal for dinner parties or gourmet gatherings, this recipe is as impressive as it is satisfying.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds bone-in chicken pieces (such as thighs and drumsticks)
- 1 large onion, halved
- 1 large carrot, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 4 garlic cloves, smashed
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 8 cups water
- 1 teaspoon black peppercorns
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 1 teaspoon salt
- 0.25 teaspoon fresh ground black pepper
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels.
In a large stockpot, combine the chicken, onion, carrot, celery, garlic, parsley, thyme, bay leaf, water, and black peppercorns.
Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to low and allow the mixture to simmer gently for 1 1/2 to 2 hours, uncovered. The liquid should reduce slightly to concentrate the flavor.
Remove the pot from heat and cool slightly. Use a slotted spoon to remove the chicken and vegetables, and strain the broth through a fine mesh sieve into a clean bowl. Discard the solids.
Season the strained broth with salt to taste. Allow the broth to cool to room temperature, then refrigerate for 1 to 2 hours to let the fat solidify on the surface.
Once chilled, skim the fat from the top of the broth and discard.
Sprinkle the unflavored gelatin evenly over 1/4 cup of cold water in a small bowl. Let it bloom for 5 minutes.
Warm 2 cups of the chicken broth in a saucepan over low heat. Stir in the bloomed gelatin until it dissolves completely.
Stir the warmed gelatin mixture back into the remaining chicken broth and mix thoroughly.
Taste the broth and adjust the salt and pepper as needed.
Pour the broth into small serving bowls or molds and refrigerate for at least 4 hours, or until fully set and jellied.
Serve the jellied chicken bouillon chilled as an appetizer or alongside crusty bread. Enjoy!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
