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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Rinse the chicken pieces under cold water and pat them dry with paper towels.

Step 2

In a large stockpot, combine the chicken, onion, carrot, celery, garlic, parsley, thyme, bay leaf, water, and black peppercorns.

Step 3

Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once chilled, skim the fat from the top of the broth and discard.

Step 8

Sprinkle the unflavored gelatin evenly over 1/4 cup of cold water in a small bowl. Let it bloom for 5 minutes.

Step 9

Warm 2 cups of the chicken broth in a saucepan over low heat. Stir in the bloomed gelatin until it dissolves completely.

Step 10

Stir the warmed gelatin mixture back into the remaining chicken broth and mix thoroughly.

Step 11

Taste the broth and adjust the salt and pepper as needed.

Step 12

Pour the broth into small serving bowls or molds and refrigerate for at least 4 hours, or until fully set and jellied.

Step 13

Serve the jellied chicken bouillon chilled as an appetizer or alongside crusty bread. Enjoy!

Nutrition Facts

Serving size	3194.4 grams (3194.4g)

Amount per serving	% Daily Value*
Calories	2328

Total Fat 123.20g	158%
Saturated Fat 34.50g	173%
Polyunsaturated Fat 0.00g
Cholesterol 844mg	281%
Sodium 3326mg	145%
Total Carbohydrate 31.20g	11%
Dietary Fiber 8.00g	29%
Total Sugars 11.30g
Protein 255.10g	510%

Vitamin D 64IU	318%
Calcium 360mg	28%
Iron 13mg	71%
Potassium 2869mg	61%

*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.

Source of Calories

Fat: 49.2%

Protein: 45.3%

Carbs: 5.5%