Skip to main content
Main

Pressed Chicken

A dish of stewed chicken that is pressed into a loaf and sliced.

From an old cookbook · modernised transcription
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. Place the cut-up chickens in a pot and cover with water.

  2. Stew the chickens until nearly cooked, then season with salt and pepper.

  3. Continue to stew until most of the water has evaporated and the meat falls off the bones.

Prepare and press

  1. Remove the bones and gristle, then chop the meat coarsely.

  2. Return the chopped meat to the pot with the remaining broth (skim off any fat) and heat through.

  3. Transfer the mixture to a square bread pan, place a platter on top, and weigh it down.

  4. Allow to cool until set, then slice into even pieces.

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

Chickens
Provide the meat that cooks down and sets into a firm, sliceable loaf.
Water
Gently cooks the chicken, and its reduced broth turns the meat moist and gelatinous as it sets.

The step that matters

Continue stewing until most of the water has evaporated. Reducing the liquid concentrates the natural gelatin from the bones and joints. As the mixture cools, that gelatin sets the meat together, so it must be reduced enough to hold its shape when sliced.

“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