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Pressed Chicken

A dish of boiled chicken meat pressed and chilled, served sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Pressed Chicken

Ingredients

Directions

Cook the chicken

  1. Boil the chicken gently until the meat falls from the bones.

  2. Chop the meat finely and season with salt and pepper.

  3. Place the seasoned meat in a bread pan.

Press and set

  1. Boil the chicken stock down to 1 cup and pour it over the meat.

  2. Place another bread pan on top and add a weight.

  3. Refrigerate overnight.

Serve

  1. Slice the pressed chicken in the morning.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main body of the dish, providing protein and the sliceable texture once pressed.
Chicken stock
Adds moisture and savory flavor, and its gelatin helps the pressed meat hold together when chilled.

The step that matters

Boil the chicken stock down to 1 cup. Reducing the stock concentrates its flavor and gelatin, so the pressed chicken seasons well and sets firmly enough to slice cleanly.

“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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