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Pressed Chicken

Chicken meat is pressed with gelatin to set into a firm loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 chickens until they fall apart.

  2. Remove the meat from the bones.

  3. Discard the skin.

  4. Season the meat with salt and pepper.

  5. Place the meat in a deep tin or mold.

Set the jelly

  1. Dissolve the gelatin in a little warm water.

  2. Add the dissolved gelatin to the liquid left in the kettle.

  3. Boil until it thickens.

  4. Pour the thickened liquid over the chicken.

  5. Let it cool.

  6. Slice to serve.

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

Chickens
Provide the meat that forms the body of the dish and the cooking liquid for the jelly.
Gelatine
Thickens the cooking liquid so it sets into a firm jelly around the chicken when cooled.

The step that matters

Boil the thickened liquid until it thickens. Gelatine needs the liquid to be hot enough to dissolve fully and then reduced to a concentration that will set when cooled. If it is undissolved or too dilute, the pressed chicken will not hold together 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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