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Pressed Chicken

A dish of boiled chicken shredded, mixed with butter, and pressed to form a firm loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pressed Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chickens in water until tender, seasoning with coarse sea salt.

  2. Remove the bones and skin from the chickens.

  3. Boil down the remaining water until just enough is left to moisten the chicken.

  4. Shred the larger pieces of chicken and return them to the kettle.

  5. Add a small piece of butter and mix well.

Press

  1. Press the mixture like corned beef.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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 becomes the pressed mass once cooked, shredded and bound together.
Butter
Adds richness and a silkier mouthfeel to the shredded chicken.

The step that matters

Boil down the remaining water. Reducing the cooking liquid concentrates its flavour and leaves only enough moisture to coat the meat. Too much liquid left behind makes the pressed mixture wet and loose, so it will not hold its shape.

“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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