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Pressed Chicken

A boiled chicken dish where the meat is cooked until it separates from the bones, then chopped and seasoned.

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

Ingredients

Directions

Cook

  1. Cut up the fowls and place them in a kettle with a tight cover.

  2. Add 2 cups of water, plenty of coarse sea salt, and black pepper.

  3. Cook until the meat easily separates from the bones.

Prepare and season

  1. Remove skin, bone, and gristle, then chop the meat as for chicken salad.

  2. Season well.

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

Fowls
Provide the main meat, which becomes tender and pulls easily from the bone during long, gentle simmering.

The step that matters

Cook until the meat easily separates from the bones. Stopping too early leaves meat clinging to the bone and tough. Gentle cooking in a covered kettle breaks down connective tissue and keeps the meat moist.

“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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