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Pressed Chicken

Stewed chicken is pressed into a loaf, then sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Pressed Chicken

Ingredients

Directions

Prepare the chicken

  1. Clean and cut up the chickens.

  2. Stew them in just enough water to cover.

Cook and season

  1. When nearly cooked, season with salt and pepper.

  2. Let them stew until the water is nearly boiled out and the meat falls off the bones.

  3. Remove the bones and gristle, then chop the meat coarsely.

  4. Return the meat to the stew pot with the remaining broth (skim off fat first) and heat through.

Press and serve

  1. Transfer to a square bread pan, place a platter on top, and add a heavy weight.

  2. Allow to cool until set, then slice into even pieces.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickens
Provide the meat and collagen-rich broth that becomes the body of the pressed dish.

The step that matters

Stewing until the water is nearly boiled out. Reducing the broth concentrates its gelatin and flavour, so the chilled meat sets firmly instead of staying loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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