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Pressed Chicken

A dish of boiled chicken that is chopped, seasoned, and pressed into a loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Prepare

  1. Boil the chicken until tender.

  2. Chop the chicken finely.

  3. Season with pepper, coarse sea salt, and butter.

Press

  1. Place the mixture into a cloth.

  2. Put a weight on it and press like headcheese.

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).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main body of the dish, setting into a firm, sliceable mass when pressed.
Butter
Adds fat for richness and a softer, moister texture.

The step that matters

Put a weight on it and press like headcheese.. Pressing squeezes out excess liquid and pushes the finely chopped pieces together, so the chicken binds and sets into a firm block. Too little pressure can leave it crumbly.

“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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