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Pressed Chicken

Pressed chicken is made by boiling chickens, removing meat, seasoning, and setting with gelatin to form slices.

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 until they fall apart.

  2. Remove the meat from the bones and discard the skin.

  3. Season the meat with salt and pepper.

Set and serve

  1. Place the meat in a deep tin or mold.

  2. Dissolve the gelatin in a little warm water and add it to the liquid left in the kettle.

  3. Allow the mixture to cool, then cut into slices for serving.

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 meat that is pressed into shape and the cooking liquid that becomes the jelly.
Gelatine
Sets the cooled cooking liquid into a firm jelly that holds the meat together in slices.

The step that matters

Allow the mixture to cool, then cut into slices for serving.. Gelatine sets as the liquid cools and firms into a jelly. Slicing before the mixture has fully set can crumble the meat and leave the slices soft and unstable.

“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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