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Pressed Chicken

A boiled chicken dish where meat is pressed and served with its own juice.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cook the chicken

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

  2. Add ½ cup of water, salt, and pepper.

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

Prepare the meat

  1. Remove skin, bone, and gristle from the meat.

  2. Chop the meat for chicken salad.

  3. Season the meat well.

Plate and serve

  1. Place the seasoned meat in a dish.

  2. Pour the remaining cooking juice over the meat.

  3. Serve sliced or in shape for tea or lunch.

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 moist when slowly simmered in a covered pot.

The step that matters

Cook until the meat easily separates from the bones. Connective tissue breaks down slowly in moist, covered heat, so the meat becomes tender and pulls cleanly from the bone. Stopping early leaves it tough and clinging to the bones.

“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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