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Peessed Chicken

Cut-up chicken cooked in water until tender, picked from the bones, seasoned, and set in its own cooking juice to jelly.

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 ↓

Peessed Chicken

Ingredients

Directions

Cook the chicken

  1. Place the cut-up chicken in a kettle with a tight cover.

  2. Add 2 cups of water, salt, and pepper.

  3. Cook until the meat easily separates from the bones.

Prepare and set

  1. Remove the meat from the skin, bones, and gristle.

  2. Chop the meat as for chicken salad.

  3. Season the chopped meat well and place it in a dish.

  4. Pour the remaining cooking juice over the meat.

  5. Let it cool.

  6. It will jelly and can be sliced or served in shape.

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

Chicken
Provides the meat, and its collagen from bones and skin helps the cooled broth set into a jelly.
Cooking juice (in the method)
Its gelatin binds the chopped meat together and gives the dish its moist, jellied texture when chilled.

The step that matters

Cooking until the meat easily separates from the bones. Undercooking leaves collagen unconverted, so the juice may not gel when cooled. Overcooking can make the meat stringy and dry. Testing for easy separation signals that collagen has broken down into gelatin.

“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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