Pressed Chicken Recipe
Ingredients
| Chicken | 1 | |
| Gelatin- 1 tablespoon, to each pint broth | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1.Start by cleaning, singeing and cutting up the chicken
MAKING
2.In a kettle, place the chicken with small amount of water
3.Season it and cover the kettle, simmer until the meat falls from bones
4.Now skim the chicken pieces from the kettle and scrape the remaining meat from the bones, make sure to separate the light and dark meat
5.Now soften the gelatin using 2 tablespoons of water for each tablespoon of gelatin, and add to the boiling chicken broth
6.In a loaf pan, place the meat, laying white and dark meat in alternate layers, and moistening each layer with a little broth
7.When all of the meat is in the pan, cover with remaining broth and place a plate on top and weight with a heavy object
8.Refrigerate overnight
9.Unmold, slice and serve on lettuce leaves
SERVING
10.Serve on lettuce leaves along with salads or vegetables
TIPS
This makes an attractive luncheon dish when sliced for an interesting variation, chop whites and yolks of eggs separately and add in alternate layers with white and dark meat, or arrange sliced egg in bottom of pan or in ring mold
1.Start by cleaning, singeing and cutting up the chicken
MAKING
2.In a kettle, place the chicken with small amount of water
3.Season it and cover the kettle, simmer until the meat falls from bones
4.Now skim the chicken pieces from the kettle and scrape the remaining meat from the bones, make sure to separate the light and dark meat
5.Now soften the gelatin using 2 tablespoons of water for each tablespoon of gelatin, and add to the boiling chicken broth
6.In a loaf pan, place the meat, laying white and dark meat in alternate layers, and moistening each layer with a little broth
7.When all of the meat is in the pan, cover with remaining broth and place a plate on top and weight with a heavy object
8.Refrigerate overnight
9.Unmold, slice and serve on lettuce leaves
SERVING
10.Serve on lettuce leaves along with salads or vegetables
TIPS
This makes an attractive luncheon dish when sliced for an interesting variation, chop whites and yolks of eggs separately and add in alternate layers with white and dark meat, or arrange sliced egg in bottom of pan or in ring mold
Chef
