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Pkessed Chicken

Boiled chicken that separates from bones and sets into a jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pkessed Chicken

Ingredients

Directions

Cook the chicken

  1. Place the cut-up fowls in a kettle with a tight cover.

  2. Add 2 cups of water, salt, and pepper.

  3. Cook until the meat easily separates from the bones.

Prepare and set

  1. Remove the meat from skin, bones, and gristle, and chop it for chicken salad.

  2. Season the meat well and place it in a dish.

  3. Pour the remaining cooking juice over the meat.

  4. Let it cool to set into a jelly, then slice or serve as desired.

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

Fowls
Provide the meat that is cooked until tender and then chopped or sliced.
Water
Creates the cooking liquid that gently simmers the meat and forms the juices.

The step that matters

Cook until the meat easily separates from the bones. Gelatin from the bones and connective tissue dissolves into the cooking liquid during slow simmering. As it cools, this gelatin sets the juice into a jelly, so the meat must be cooked long enough for this to happen.

“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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