Skip to main content
Main

Pressed Chicken

A dish of boiled chicken pressed into a jelly, then sliced or served.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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

Cook the chicken

  1. Cut up the chickens and place them 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.

  4. Remove skin, bones, and gristle.

Shape and set

  1. Chop the meat as for chicken salad.

  2. Season well.

  3. Place in a dish.

  4. Pour the remaining cooking juice over the meat.

  5. Let it cool; 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 that is cooked, chopped, and pressed into a firm loaf.
Water
Makes the cooking liquid that extracts flavor and body from the chicken.

The step that matters

Cook until the meat easily separates from the bones. Cooking long enough to loosen the meat from the bones lets it be pulled cleanly, while the collagen in the bones and skin breaks down into gelatin that helps the juices set when cooled.

“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

with Egg 3 See all 141 →

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes