Name: Cold Chicken Jelly Mold (Standard)
Prep time: 3 h 12 min
Cook time: 4 h 48 min
Total time: 8 h
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Chicken-boneless, skinless breasts; 1 tsp Salt; 1/2 tsp Black pepper; 4 cups Chicken broth; 1/2 cup Celery-diced; 1/2 cup Carrot-diced; 1/4 cup Onion-diced; 2 tbsp Gelatin powder; 1/4 cup Cold water; 1/4 cup Parsley-chopped

Recipe tier

A retro classic! Tender chicken suspended in savory jelly, perfect for a buffet or light lunch.

Total 8h

Serves 6

Steps 8

Ingredients 10

Soundtrack the cook

Soul kitchen · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 192m Cook 288m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Broth
4 cups 960 mL Chicken broth
Vegetables
cup 120 mL Celery-diced
cup 120 mL Carrot-diced
cup 60 mL Onion-diced
Jelly
2 tbsp 30 mL Gelatin powder
cup 60 mL Cold water
Garnish
cup 60 mL Parsley-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Season Chicken with Salt and Black pepper.
Poach Chicken in Chicken broth until cooked through, about 20-25 minutes. Let cool, then shred or dice.
In a saucepan, combine remaining Chicken broth, Celery, Carrot, and Onion. Simmer until vegetables are tender, about 15 minutes.
Sprinkle Gelatin powder over Cold water in a small bowl and let stand for 5 minutes to bloom.
Add bloomed Gelatin to the warm broth mixture and stir until dissolved.
Arrange Chicken in a lightly oiled mold. Pour broth mixture over the Chicken, ensuring it's fully submerged.
Refrigerate for at least 6 hours, or preferably overnight, until set.
To unmold, dip the mold briefly in warm water. Invert onto a serving platter and garnish with Parsley.