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Pressed Chicken

A dish of boiled chicken meat pressed into thin slices after layering dark and light meat with broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pressed Chicken

Ingredients

Directions

Cook and prepare

  1. Boil the chickens in salted water until thoroughly cooked.

  2. Remove the meat from the bones, keeping dark and light meat separate.

  3. Chop the meat finely and season well.

Layer and press

  1. In a pan, layer the dark meat, then the light meat.

  2. Pour the chicken broth over the meat layers.

  3. Press with a small weight and refrigerate until cold.

Serve

  1. Turn out and cut into thin slices.

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

What each ingredient does

Chicken
Forms the bulk of the dish, providing the protein that sets into a firm, sliceable block.
Chicken broth
Adds moisture and savory flavor, and its natural gelatin helps the pressed meat hold together when chilled.

The step that matters

Pressing and chilling. Pressing removes excess liquid and packs the layers together, while thorough chilling lets the broth's gelatin set so the block holds its shape when sliced.

“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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