Pressed Chicken
Pressed chicken is a savory, cold dish featuring tender boiled chicken and pork, combined with gelatin for a firm texture, ideal for appetizers or light meals.
Ingredients
Instructions
- Place the boiled and deboned chicken and pork roast in a large kettle.
- Add salt and pepper to taste.
- Dissolve the envelope of unflavored gelatin in 1 cup of cold water.
- Pour the gelatin mixture into the meat in the kettle.
- Transfer the mixture into three glass loaf pans.
- Press down the meat to drain off some of the juice, if necessary.
Tips & Substitutions
For added flavor, consider seasoning the chicken and pork roast with herbs like thyme or rosemary before boiling. If you prefer a spicier kick, increase the cayenne pepper to taste. You can substitute the pork roast with turkey for a lighter version. Ensure the gelatin is fully dissolved for a smooth texture. This dish can be made ahead of time and is perfect for gatherings.
Serving Suggestions
Serve the Pressed Chicken chilled, sliced, and accompanied by a tangy mustard sauce or your favorite condiment. It pairs beautifully with German Style Potato Soup for a comforting meal. Add a side of pickles or a fresh salad to balance the richness of the dish, or use it as a filling for sandwiches or wraps.
Storage & Reheating
Store any leftover Pressed Chicken in an airtight container in the refrigerator for up to 5 days. To reheat, slice the chicken and gently warm it in a skillet over low heat, adding a splash of broth to keep it moist. You can also enjoy it cold as a sandwich filling or on a charcuterie board.
Nutrition & Diet Analysis (per serving)
Each serving of Pressed Chicken contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
You can use skin-on chicken if you prefer a richer flavor, but it will increase the fat content in the dish. The skin can make the final product greasier, so if you want a leaner version, stick with skinless pieces.
How long does it take for the gelatin to set?
The gelatin usually takes about 4-6 hours to fully set in the refrigerator. For best results, prepare it a day ahead, allowing it to chill overnight. This ensures the flavors meld nicely and the texture is firm enough for slicing.
Can I freeze Pressed Chicken?
Yes, you can freeze Pressed Chicken. Wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It will keep well for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).