Pressed Chicken or Fowl
Ingredients
Directions
Prepare the meat
Remove the meat from the bones of a cooked fowl and chop it finely.
Season the chopped meat highly.
Cook and press
Add dressing and gravy to the meat and heat it while stirring continuously.
Transfer the mixture into a mold and place a heavy weight on top.
Once cooled, slice the pressed chicken or fowl.
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
- Cooked fowl meat
- Forms the body of the dish once chopped and pressed together.
- Dressing
- Adds bulk and moisture that help the chopped meat hold together.
- Gravy
- Moistens the meat and binds it into a cohesive mass when heated.
The step that matters
Heating the meat with dressing and gravy while stirring continuously. Constant stirring prevents the gravy and starches in the dressing from scorching on the pan bottom and distributes heat evenly so the mixture thickens uniformly before pressing.
“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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