Fake Raw Chicken You Can Eat
Fake Raw Chicken You Can Eat is a medium American recipe that serves 1. 200 calories per serving. Recipe by Scott Prop and Roll on YouTube.
Prep: 2 hrs 25 min | Cook: 10 min | Total: 2 hrs 50 min
Cost: $31.99 total, $31.99 per serving
Ingredients
- 1 box Strawberry Gelatin (Pink, flavored gelatin (about 3 oz))
- 0.5 box Cheesecake Pudding Mix (Half a box (about 1.5 oz), dry mix)
- 2 packets Plain Gelatin (Unflavored gelatin packets (about 1 tsp each))
- 1 drop Brown Food Coloring (Just a smidgen for a two‑tone effect)
- 2 tablespoons Non‑Dairy Creamer (Powdered, preferably vanilla flavored)
- 1 cup Water (For dissolving gelatin)
- 1 package Silicone Putty (Used to create a breast‑shaped mold; follow product instructions for curing)
Instructions
Create the Breast‑Shaped Mold
Mold a real chicken breast shape using the silicone putty according to the product directions, then let it cure completely.
Time: PT15M
Prepare the Gelatin Mixture
In a saucepan, combine 1 cup water, the strawberry gelatin, plain gelatin packets, cheesecake pudding mix, non‑dairy creamer, and a drop of brown food coloring. Heat over medium heat, whisk continuously until everything is fully dissolved and the mixture is smooth.
Time: PT10M
Temperature: 60°C
Set the Prop
Pour the hot gelatin mixture into the cured silicone breast mold. Tap the mold gently on the counter to release any trapped air bubbles. Cover and place in the refrigerator to set.
Time: PT2H
Temperature: 4°C
Unmold and Serve
After the gelatin has fully set, gently flex the silicone mold to release the fake chicken breast. If needed, run warm water briefly over the outside of the mold to ease removal. Place on a serving plate and enjoy the visual gag.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian: No (contains gelatin), Gluten‑Free: Yes, if pudding mix is gluten‑free
Allergens: Gelatin (animal derived), Dairy (cheesecake pudding, non‑dairy creamer may contain soy), Soy (in some non‑dairy creamers)
Ingredient Substitutions
- Instead of Strawberry Gelatin: Any flavored gelatin powder
- Instead of Cheesecake Pudding Mix: Instant cheesecake flavored pudding
- Instead of Plain Gelatin: Agar‑agar (use 1 tsp agar per packet of gelatin, adjust liquid)
- Instead of Brown Food Coloring: Cocoa powder (tiny pinch) for a natural brown tint
- Instead of Non‑Dairy Creamer: Soy creamer, almond creamer, or regular dairy creamer
- Instead of Silicone Putty: Food‑grade silicone mold (pre‑made)
Equipment Needed
- Silicone Putty
- Mixing Bowl
- Saucepan
- Whisk
- Measuring Cup
- Refrigerator
Critical Steps — Do Not Skip
- Molding the silicone breast correctly to capture realistic shape.
- Fully dissolving all gelatin components to avoid grainy texture.
- Allowing the mixture to set completely in the refrigerator.
Chef Tips from the Video
- Use a clear silicone mold for a more realistic translucent look.
- Add a pinch of vanilla extract to the mixture for subtle flavor.
- For a speckled ‘skin’ effect, drizzle a few drops of brown food coloring on the surface before refrigerating.
Troubleshooting
Gelatin does not set and remains liquid.
Verify you used the correct amount of plain gelatin; add an extra packet, stir well, and refrigerate for an additional hour.
The mixture separates into layers.
Whisk continuously while heating and add the non‑dairy creamer slowly to ensure emulsification.
Mold tears when unmolding.
Make sure the silicone putty was fully cured and avoid over‑filling the mold; gently flex the mold rather than pulling.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; freezing alters the gelatin texture.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The prop can be made up to 24 hours in advance; keep refrigerated.
- For a smoother surface, brush a thin layer of clear gelatin over the set prop and refrigerate again.
Frequently Asked Questions
What is the cultural significance and history of fake food props like a gummy chicken breast in the film industry?
Fake food props have been used since the early days of cinema to ensure actors can safely consume “food” on set. Gelatin‑based props became popular in the 1970s because they mimic texture while being non‑perishable and safe to eat.
How have movie crews traditionally created realistic chicken breast props before modern gelatin techniques?
Earlier crews used carved wax, painted foam, or marinated tofu shaped into breast forms. These materials were harder to eat and often required extensive painting to look realistic, which is why gelatin is now preferred.
What occasions or celebrations is a fake chicken breast prop traditionally associated with in Hollywood productions?
Fake chicken breasts are most commonly used in action scenes, horror movies, and comedy sketches where the actor must bite into raw poultry. They also appear in parody videos and Halloween costume contests as edible gag props.
What are the authentic traditional ingredients for a realistic fake chicken breast prop versus acceptable substitutes?
The authentic base uses animal‑derived gelatin for firmness, flavored gelatin for color, and a dairy‑based pudding for richness. Acceptable substitutes include agar‑agar for a vegetarian version, plant‑based pudding mixes, and soy‑based creamer.
What other film‑industry food props pair well with a gummy chicken breast on a movie set?
Gummy vegetables (carrots, peas), gelatin‑based mashed potatoes, and faux gravy made from thickened broth are common companions that complete a believable dinner scene.
How does the gummy chicken breast fit into the broader tradition of edible movie props in American cinema?
It continues the tradition of using edible, safe stand‑ins that can be consumed on camera without health risk, allowing directors to capture realistic eating moments while keeping actors comfortable.
What are the most common mistakes to avoid when making a gummy chicken breast prop?
Common errors include under‑dissolving gelatin, over‑filling the mold, and not allowing enough chilling time. Each leads to a grainy texture, breakage, or a prop that never fully sets.
Why does this recipe use both flavored strawberry gelatin and plain gelatin instead of only one type?
Strawberry gelatin provides color and a subtle flavor, while plain gelatin adds extra strength needed to hold the shape of a whole breast. The combination ensures a realistic look without sacrificing structural integrity.
Can I make the gummy chicken breast ahead of time and how should I store it?
Yes, you can prepare it up to 24 hours in advance. Keep it sealed in an airtight container in the refrigerator; it will stay fresh for up to three days.
What does the YouTube channel Scott Prop and Roll specialize in?
The YouTube channel Scott Prop and Roll specializes in creative prop‑making tutorials, focusing on edible and non‑edible movie props, DIY special effects, and behind‑the‑scenes tricks for filmmakers and hobbyists.
How does the YouTube channel Scott Prop and Roll's approach to prop food differ from other prop‑making channels?
Scott Prop and Roll emphasizes fully edible, safe‑to‑eat props using kitchen‑friendly ingredients, whereas many other channels focus on non‑edible foam or resin props that look realistic but cannot be consumed.
Last updated: September 6, 2026
