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Pressed Chicken

A boiled chicken that is pressed to separate meat from bones, then chopped for salad.

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

Ingredients

Directions

Cook the fowl

  1. Place the cut-up fowl 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 the skin, bones, and gristle, and chop it for chicken salad.

  2. Season the meat well and place it in a dish.

  3. Pour the remaining cooking juice over the meat.

  4. 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

Fowl
Provides the meat that is pressed and set into a firm shape.
Water
Forms the cooking liquid that becomes the juices which jelly as they cool.

The step that matters

Let it cool. The dish sets as it cools because gelatin released from the bones and connective tissue during cooking firms into a jelly. Cooling it fully before slicing lets the gel hold its shape.

“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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