Pressed Chicken
Ingredients
Directions
Cook the chicken
Place the cut-up fowls in a kettle with a tight cover to retain steam.
Add 2 cups of water, salt, and pepper over the chicken.
Cook until the meat easily separates from the bones.
Prepare and press
Remove skin, bone, and gristle, then chop the meat for chicken salad.
Season the meat well and place it in a dish.
Pour the remaining cooking juice over the meat.
Let it cool; it will jelly and can be sliced or served in shape.
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
What each ingredient does
- Fowls
- Provide the meat that is cooked until tender and then pressed into a set loaf.
- Water
- Creates steam and cooking liquid that is later reserved to set the meat as it cools.
The step that matters
Let it cool. The cooking juice has to cool so its natural gelatin sets and holds the meat together. Slicing too early gives a loose, unset texture.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.