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Pressed Chicken

Pressed chicken is shredded chicken pressed in a mold with seasoned liquid and garnished with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Celery and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,033 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Pressed Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken in just enough water until the meat falls off the bones.

  2. Remove the skin and fat from the chicken.

  3. Shred the meat.

  4. Season the cooking liquid with salt, pepper, and celery salt. Add celery while cooking.

  5. Reduce the liquid to 1 cup.

Build and press

  1. Grease a mold with butter.

  2. Decorate the bottom of the mold with slices of hard-boiled egg, truffles, pickles, and olives if desired.

  3. Layer the shredded chicken in the mold, alternating light and dark meat.

  4. Pour the seasoned liquid over each layer until all is used.

  5. Press down with a weight.

  6. Refrigerate until cold.

  7. Unmold the pressed chicken.

Garnish and serve

  1. Garnish with lettuce, parsley, watercress, halved hard-boiled eggs, radishes, or olives.

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. Celery + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Olive + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together2,580 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  5. Pepper + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 shredded and layered to form the set loaf.
Cooking liquid (in the method)
Reduced broth that moistens the layers and sets into a jelly as it cools.
Hard-boiled eggs
Add a firm, mild contrast in texture and appearance when sliced into the mold.

The step that matters

Reduce the liquid to 1 cup. The liquid must be concentrated enough to gel when chilled. Too much water leaves the pressed chicken loose and unable to hold its shape when unmolded.

Swap the celery

How well each one fits the dish's main ingredients (chicken, pepper, butter, egg, truffle, olive, lettuce):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against chicken, pepper, butter, egg, truffle, olive, lettuce. Candidates are from the same food group and used in at least 100 recipes.

“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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