Pressed Chicken
Ingredients
Directions
Cook the fowls
Place the cut-up fowls in a kettle with a tight cover.
Add 2 cups of water, salt, and pepper.
Cook until the meat easily separates from the bones.
Prepare and set
Remove the meat from skin, bone, and gristle, and chop it for chicken salad.
Season the meat well and place it in a dish.
Pour the cooking juice over the meat.
Let it cool; it will jelly and can be sliced.
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
- Fowls
- Collagen from bones and skin dissolves into the broth and sets to jelly as it cools.
The step that matters
Cooking until the meat separates. Cooking in a tightly covered kettle until the meat easily separates from the bones is gentle, moist heat that softens connective tissue and releases collagen into the broth. Overcooking can make the meat stringy and dry, and an undercooked batch will not set as well.
“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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