Recipes > Meat > Chicken > Pressed Chicken > Pressed Chicken

Pressed Chicken


  • 4 or 5 pound fowl
  • 1 carrot sliced
  • 1 onion sliced
  • 1 blade or 2 of celery broken in inch pieces
  • 2 sprays parsley
  • 1/2 teaspoon peppercorns
  • 1 tablespoon salt
  • hard boiled eggs


Disjoint the fowl, cover with boiling water and let simmer until tender, with the carrot, onion, celery, parsley and peppercorns. Add the salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain liquor, return to range and let simmer until reduced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad.


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Fifty-Two Sunday Dinners (1913).

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