Pressed Chicken
Ingredients
Directions
Prepare the chicken
Use an old chicken for this.
Place over a moderate fire and simmer gently until the meat falls from the bones.
Add 1 teaspoonful of salt when about half done.
Make the liquor
When done, take the meat from the bones and cut into small pieces.
Put the skin and bones back into the kettle and boil until the liquor is reduced to 12 pts.
Then strain and season to taste with salt and pepper.
Press and chill
Mix this with the chicken.
Pour the whole into a mold and stand in a cold place overnight.
A light weight may be placed on top to press it together.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Chicken (in the method)
- Supplies the meat, and gelatin from the simmered skin and bones helps the dish set firm.
The step that matters
Reducing the liquor to 12 pts. The liquor must be concentrated enough for its gelatin to set the chicken when chilled. Too much liquid leaves the mold loose and wet, while boiling too hard can cloud the broth.
“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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