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Pressed Chicken

Pressed Chicken is a dish made by boiling chicken, removing meat, seasoning, pressing in a mold, and slicing.

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 in a small amount of water with a little coarse sea salt until fully cooked.

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

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

Press and serve

  1. If you have a meat presser, use it; otherwise, use a pan as a mold.

  2. Layer the light meat and dark meat in the mold until all the meat is used.

  3. Optionally, sprinkle cracker crumbs between layers.

  4. Add 1 cup of the cooking liquid and place a small weight on top.

  5. Once cool, cut into slices and 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 cooked meat that forms the body of the pressed loaf.
Cooking liquid
Adds moisture and savory flavor to the pressed meat.
Cracker crumbs
Optional filler that absorbs some liquid and helps the layers bind.

The step that matters

Add 1 cup of the cooking liquid and place a small weight on top. Liquid added before pressing keeps the meat moist, while the weight compresses the layers so they hold together when cool and can be sliced 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.

More pressed chicken recipes

with Egg 3 See all 141 →

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