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Pressed Chicken

A dish of stewed chicken pressed into a mold, served chilled with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and parsley are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 6,314 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Pressed Chicken

Ingredients

Directions

Cook the chicken

  1. Cover the chicken with cold water in a pot.

  2. Place over medium heat and simmer gently until the meat falls from the bones.

  3. Add the salt when the chicken is nearly done.

  4. Remove the meat from the bones and cut it into small pieces.

  5. Return the bones to the pot and boil the liquid until reduced to 1 pint.

Set the mold

  1. Strain the liquid, season to taste, and mix it with the chicken pieces.

  2. Pour the mixture into a mold that has been wet with cold water.

  3. Refrigerate overnight.

Serve

  1. To serve, turn the mold out onto a plate and garnish with parsley.

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 + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 pressed into a firm, sliceable shape.
Cold water
Extracts collagen and flavor from the bones into a liquid that sets as it cools.

The step that matters

Reducing the cooking liquid to 1 pint. Boiling concentrates the gelatin and flavor from the bones. If the liquid is too thin, the mixture will not set firmly when chilled in the mold.

“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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