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Pressed Chicken

Pressed Chicken is made by pressing cooked chicken into a loaf and slicing it.

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 and pick the chicken

  1. Boil the chickens in a small amount of water with a little salt until fully cooked.

  2. Remove the meat from the bones, discarding the skin, and separate the light meat from the dark meat.

  3. Chop the meat and season with salt and pepper to taste.

Press and slice

  1. In a meat presser or mold, layer the light and dark meat until all is used.

  2. Add about 1 cup of the boiling liquid and place a heavy weight on top.

  3. Once cooled, 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 main meat, whose protein sets firm as the pressed block cools.
Boiling liquid
Adds moisture, and its gelatin helps the pressed meat hold together when chilled.
Cracker
Absorbs excess liquid and acts as a binder so the meat pieces stick together.

The step that matters

Adding the liquid and pressing under a heavy weight. The liquid and firm pressure let the meat pieces bind as they cool. Too little liquid or weak pressing leaves a crumbly block that will not 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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