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Pressed Chicken

A dish made by boiling chickens, removing skin and bones, seasoning, adding broth, pressing into a mold, cooling, slicing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Make the chicken

  1. Boil the chickens until they fall apart.

  2. Remove the skin and bones.

  3. Season the meat with salt and pepper.

  4. Add the chicken broth until you have about 1 cup.

Press and set

  1. Press the mixture into a deep tin or mold.

  2. Let it cool completely.

  3. Slice.

  4. For round slices, pack into baking powder cans.

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 that is pressed and sliced into the finished loaf.
Chicken broth
Adds moisture and body so the pressed meat holds together when chilled.

The step that matters

Add the chicken broth until you have about 1 cup. Broth binds the shredded meat; too little leaves it crumbly and too much keeps it from setting firmly once cooled and pressed.

“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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