Restorative Chicken Jelly
A traditional Parsi 'invalid cookery' recipe designed to restore strength to convalescents, creating a clear, amber-colored jelly from concentrated chicken essence. This historical preparation uses the 'bottle soup' method to extract pure juices, which are then clarified into a consommé using egg whites and flavored with aromatic cardamom, cinnamon, and a touch of brandy. While the unique combination of savory chicken stock with sugar and vanilla may seem unusual to modern palates, it produces a protein-rich, easily digestible gelatin that was historically prescribed for health.
Ingredients
- 1 whole Chicken (young fowl or pullet) (Medium size (between a fowl and a chicken). Cleaned, with head, liver, and gizzard removed.)
- 3 teaspoons Water (Cold water.)
- 2 small pieces Ginger (Peeled, approximately the size of chickpeas.)
- 4 pods Cardamom seeds (Seeds only, crushed.)
- 1 inch Cinnamon stick (Broken into small pieces.)
- 1 large Egg white (Fresh, beaten until stiff.)
- 1 teaspoon Lemon juice
- 1 1/2 teaspoons Sugar (Heaping measure.)
- 1 teaspoon Brandy (Originally 'unche bedi' (superior quality liquor).)
- 1/4 teaspoon Vanilla extract (To taste.)
Instructions
- 1Clean the chicken thoroughly. Remove the head, liver, and gizzard. Crush the remaining meat and bones finely (using a meat mallet or heavy pestle) to maximize juice extraction.
- 2Place the crushed chicken, 3 teaspoons of cold water, and the ginger pieces into a clean glass jar or heatproof bottle. Seal the vessel tightly. Place the jar in a pot of water (water bath) and boil for several hours to extract the pure juices (Bottle Soup method). Do not open the jar immediately after cooking; let it cool completely.
- 3Once the soup is completely cold, mash the contents thoroughly with clean hands or a potato masher to release all juices. Transfer the mixture to a thick cloth and squeeze firmly to extract all the liquid. Discard the dry solids. Filter the extracted liquid again through a slightly thinner cloth or flannel to remove sediment.
- 4To the cold strained soup, add the crushed cardamom seeds, cinnamon pieces, stiffly beaten egg white, lemon juice, and sugar. Mix well. Pour into a small tinned or enamel saucepan and place over a slow fire. Leave the pot uncovered. Bring to a gentle boil until the mixture 'cracks' (the egg white raft separates from the clear liquid) and the liquid becomes completely clear.
- 5Remove from heat. Wet a clean piece of flannel or thick cloth with water and wring it out. Tie it loosely over a bowl. Pour the hot jelly mixture into the cloth. Do not squeeze or rub the cloth; allow the liquid to drip through slowly by gravity. The resulting jelly should be clear and amber-colored (like amber). If any grease remains on top, filter it again through another clean, wet cloth.
- 6Stir in the brandy and vanilla extract. Pour the liquid into small thin glass cups or enamel molds. Place on ice or in a refrigerator to set. The jelly will set quickly and become quite firm. (Note: This jelly tastes primarily of soup despite the flavorings, but is considered restorative for invalids).