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Pressed Chicken

Pressed chicken is chicken meat set in gelatin, chilled and 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

Prepare the chicken

  1. Boil the chickens until they are falling apart.

  2. Remove the meat from the bones, discarding the skin.

  3. Season the meat with salt and pepper and place it in a deep tin or mold.

Set in gelatine

  1. Dissolve ¼ box of gelatine in a little warm water.

  2. Add the dissolved gelatine to the gravy left in the kettle.

  3. Pour the mixture over the chicken in the mold and set aside to cool.

Serve

  1. Once cold, remove from the mold and cut into slices.

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 pressed dish.
Gelatine
Sets the cooking liquid so the meat holds together when cold and sliced.

The step that matters

Dissolving the gelatine before adding it to the gravy. Gelatine must be fully dissolved in warm liquid before mixing; undissolved granules leave gritty pockets and uneven setting. Gelatine sets as it cools, so the mixture should be poured while still liquid and then left to chill undisturbed until firm.

“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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