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Pressed Chicken

A boiled chicken dish where the meat is pressed and served with its own cooking juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pressed Chicken

Ingredients

Directions

Cook the chicken

  1. Place the cut-up fowls in a kettle with a tight cover.

  2. Add 2 cups of water, salt, and pepper.

  3. Cook until the meat easily separates from the bones.

Prepare and set

  1. Remove the meat from skin, bones, and gristle.

  2. Chop the meat for chicken salad.

  3. Season the meat well.

  4. Place the seasoned meat in a dish.

  5. Pour the remaining cooking juice over the meat.

  6. Let it cool; it will jelly and can be sliced or served in shape.

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

What each ingredient does

Fowls
Provide the meat that becomes the pressed chicken, with bones and connective tissue giving body.
Water
Forms the cooking liquid that extracts flavor and gelatin from the bones and meat.

The step that matters

Cooling the cooking juice. The juice must be left to cool so its natural gelatin sets and the meat holds its shape when sliced or served.

“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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