Pressed Chicken
Ingredients
Directions
Cook the chicken
Place the cut-up fowls in a kettle with a tight cover.
Add water, salt, and pepper.
Cook until the meat easily separates from the bones.
Remove skin, bone, and gristle.
Chop the meat for chicken salad.
Season well.
Set and serve
Place the seasoned meat in a dish.
Pour the remaining cooking juice over the meat.
Let it cool to jelly.
Slice or serve in shape.
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
- Provide the meat that forms the body of the pressed dish.
- Water
- Creates the cooking liquid that extracts flavor and gelatin from the bones.
The step that matters
Let it cool to jelly. The set depends on gelatin released from the bones and connective tissue during long cooking. The juices must be concentrated and cooled slowly and undisturbed so they gel firmly rather than staying loose.
“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.
More pressed chicken recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.