Pressed Chicken
Ingredients
Directions
Prepare the chicken
Boil the chickens in water until very tender.
Remove all the bones from the chickens.
Press and set
Pour some of the chicken broth into a mold.
Fill the mold with the seasoned chicken.
Place the mold in a cold area until firm.
Serve
Turn out the pressed chicken and cut it into slices.
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
- Chickens
- Provide the meat that is pressed into a firm, sliceable block.
- Chicken broth
- Adds moisture and gelatin that helps the pressed chicken hold together and set firm.
The step that matters
Placing the mold in a cold area until firm. The chicken must chill long enough for the broth to gel fully; if it is cut too early, the slices will crumble and fall apart.
“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
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.