Pkessed 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.
Press and set
Remove the meat from skin, bones, and gristle, and chop it 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, and the bones and connective tissue that release gelatin into the cooking juices.
- Water
- Forms the cooking liquid that, with bone gelatin, sets into a jelly as it cools.
The step that matters
Cook until the meat easily separates from the bones. Slow, moist cooking breaks down collagen in the bones and connective tissue into gelatin, which is what lets the juices jelly later. Stopping too early leaves the gelatin weak and the meat tough.
“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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