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Pressed Chicken

Pressed Chicken is a chilled chicken dish made with boiled chicken, butter, salt, pepper, broth, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pressed Chicken

Ingredients

Directions

Prepare the chicken

  1. Boil the chickens until tender.

  2. Remove all bones and chop the meat coarsely.

  3. Add butter, salt, and pepper to the chopped chicken.

Set and serve

  1. Dissolve the gelatine in the chicken broth.

  2. Stir the chicken mixture into the broth and bring to a boil.

  3. Pour into a dish and let it cool until set.

  4. Slice 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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickens
Provides the meat that forms the body of the dish.
Gelatine
Sets the broth so the chicken holds its shape when cooled and sliced.
Chicken broth
Carries the gelatine and adds moisture and savoury flavour to the set dish.
Butter
Adds fat and richness to the chopped chicken.

The step that matters

Let it cool until set. Gelatine only sets as it cools and firms in the fridge or at room temperature. Slicing too early, before the broth has gelled, will make the pressed chicken 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

with Egg 3 See all 141 →

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