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Pressed Chicken

A dish of boiled chicken pressed into a mold, set with gelatin, then 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 chickens until they are falling from the bones.

  2. Chop the chicken into pieces about 2 inches long.

  3. Season the chicken with pepper and coarse sea salt.

Set in a mold

  1. Place the chicken in a mold.

  2. Dissolve the gelatine in the broth before pouring.

  3. Pour the broth over the chicken in the mold.

  4. Put the mold in a cold place to set.

Slice and serve

  1. Once set, cut into thin 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
Provides the meat that is held together by the set broth.
Gelatine
Gelling agent that sets the broth into a firm jelly around the chicken.

The step that matters

Dissolve the gelatine in the broth before pouring. Gelatine must dissolve completely in the broth. Undissolved granules leave lumps and weak patches, so the set jelly may not hold together evenly 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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