Pressed Chicken
Ingredients
Directions
Cook and prepare the meat
Boil the chickens in salted water until thoroughly cooked.
Remove the meat from the bones, keeping dark and light meat separate.
Chop the meat finely and season well.
Press and set
In a pan, layer the dark meat, then the light meat.
Pour the reserved cooking liquid over the meat.
Press with a small weight, let cool, then turn out and slice thinly.
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
- Chickens
- Provide the main meat that is cooked, shredded, and pressed into a sliceable block.
- Reserved cooking liquid
- Adds moisture and gelatin-rich body so the pressed meat holds together when cooled.
The step that matters
Press with a small weight and let cool. Pressing while the meat cools packs the pieces together so the block sets firm enough to slice thinly. Without even pressure, it can crumble.
“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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