Pressed Chicken
Ingredients
Directions
Cook and prepare the chicken
Boil the chickens in a small amount of water with a little coarse sea salt until fully cooked.
Remove all the meat from the bones, keeping the light and dark meat separate.
Chop the meat finely and season to taste.
Press and set
In a pan, layer the dark and light meat.
Add about 1 cup of the broth from boiling the chickens.
Press the mixture with a small weight.
Once cold, cut into slices.
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
- Chickens
- Provide the meat that is pressed into a firm block that can be sliced.
- Chicken broth
- Adds moisture that helps bind the chopped meat together as it cools.
The step that matters
Once cold, cut into slices.. Cooling lets the pressed meat firm up and hold its shape. Cutting it while still warm can cause the slices to crumble or smear.
“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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