Pressed Chicken
Ingredients
Directions
Cook the chicken
Boil the chickens in a small quantity of water with a little salt until thoroughly cooked.
Remove all the meat from the bones, keeping the light and dark meat separate.
Chop the meat finely and season it.
Press and serve
In a pan, layer the dark and light meat.
Add the boiling liquid, which should be about 1 cup.
Press the mixture with a small weight.
Once cooled, cut 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 sets into a firm, sliceable block when pressed and cooled.
- Boiling liquid
- Adds moisture and gelatin-rich body so the pressed meat holds together when cooled.
The step that matters
Press the mixture with a small weight. Pressing while the meat is still warm and moist lets the pieces bind together as they cool. Too little pressure leaves a crumbly block that falls apart when sliced.
“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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