Pressed Chicken
Ingredients
Directions
Cook the chicken
Cut the chickens into pieces and place them in a pot.
Cover with water and add the salt.
Cover the pot and boil until the meat falls off the bones.
Shape and set
Remove the skin and gristle, then shred the meat with a fork.
Place the shredded meat into a mold.
If there is excess liquid, boil it down until just enough remains to cover the meat.
Taste the liquid to ensure it is salty enough before pouring it over the meat.
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
What each ingredient does
- Spring chickens
- Supplies the meat, plus collagen from bones and skin that turns to gelatin and helps the dish set.
The step that matters
Taste the liquid before pouring it over the meat. Boiling down the liquid concentrates its salt, so the seasoning has to be checked at this point. Once the liquid is poured over the meat, the saltiness of the finished dish is set and hard to correct.
“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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