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Old-fashioned Pressed Chicken

chef.pierre's picture
  Broiler fryer 3 Pound
  Water 4 Cup (64 tbs)
  Onion 1
  Celery stalk 1
  Peppercorns 5
  Salt 1 Teaspoon
  White wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Gelatin 1 Tablespoon
  Cold water/Stock 1⁄4 Cup (4 tbs)
  Canned pimentos 4 Ounce
  Dill pickle 1 Small
  Hard cooked egg 1
  Sliced water cress 1⁄4 Cup (4 tbs)

Simmer chicken until tender in water to cover with onion, celery, peppercorns and 1 teaspoon salt.
Cool in stock; then remove.
Reduce stock by boiling 10 minutes; strain, and chill, so that fat can be removed.
Remove skin and bones from chicken.
Slice breast meat; chop remainder.
Measure 1 cup chicken stock; add wine, and season well with salt and pepper.
Soften gelatine in cold water.
Dissolve over hot water, and add to stock-wine mixture.
Cover bottom of 1-quart mold or loaf pan with thin layer of gelatine mixture, and chill until set.
Arrange some of the pimentos, dill pickle and egg slices in attractive design; then add sliced white meat of chicken in even layer.
Cover with thin layer of gelatine mixture, and chill until firm.
Chop remaining egg slices.
Chill remaining stock until syrupy; fold in remaining chicken, pimentos and chopped eggs to fill mold.
Chill until firm.
Unmold on platter, and garnish with watercress.
Slice, or cut in squares.
Serves 4—5.
Calories per serving: 185 (approximately).

Recipe Summary

Difficulty Level: 
Side Dish

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Old-fashioned Pressed Chicken Recipe