Pressed Chicken
Ingredients
Directions
Cook and prepare
Boil the chickens in a small amount of water with salt until fully cooked.
Remove all the meat from the bones, keeping light and dark meat separate.
Chop the meat finely and season to taste.
Press and set
In a pan, layer the dark and light meat.
Add the chicken broth from boiling.
Press the mixture with a small weight.
Once cold, cut into slices.
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 meat that forms the body of the pressed dish.
- Chicken broth
- Adds moisture and savoury flavour to the pressed meat.
The step that matters
Press the mixture with a small weight. Pressing the meat while it cools packs the pieces together so the mass holds a firm shape. Without enough pressure, the chopped meat stays loose and crumbles 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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