Pressed Chicken
Submitted by Gmarge
Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
80 minThis Depression-era recipe stretches chicken into a sliceable loaf that’s part terrine, part potted meat, all nostalgia.
Whole chicken pieces stew with celery, carrots, and bouillon until tender, then everything including dry toast gets ground together and bound with a simple flour gravy.
The mixture presses into a loaf pan and firms up in the fridge, creating cold slices that work for sandwiches, snacking, or plating up with pickles and mustard like old-school deli meat.
Chef Tips
- Stew until dry: Most of the liquid should cook off before you start grinding, or your loaf will be too wet to slice cleanly.
- Firm pressing matters: Really pack that mixture down tight in the loaf pan so it holds together when you slice it cold.
- Chill thoroughly: Give it at least 4 hours in the fridge. Cold firms the texture and makes slicing way easier.
Ingredients
Directions
Stew chicken, vegetables, and bouillon until done and almost dry.
Remove chicken and bone it.
Grind chicken, vegetables and toast in food grinder.
Mix ¼ cup water and flour to make a chicken gravy with residue from stewing chicken.
Mix with ground chicken until moist.
Pat into a loaf dish and press down firm and solid.
Place in refrigerator.
Slice when cold and serve.
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