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Pressed Chicken   CD  MC  60mins plus chilling



Serves 4    Cold   Poultry    Main Course    Gluten Wheat Dairy Free    



4 Chicken portions


1 Carrot, quartered

1/2 Onion


3-4 Peppercorns

1 Bay Leaf

2-3 Cloves

15g/3teasp Powdered Gelatine

3 tbsp warm water

Parsley to garnish




1. Place  the chicken in a large saucepan together with the carrot, onion, bay leaf salt , pepper and cloves. Cover with water  then bring to the boil. Reduce the heat, cover and poach the chicken for 40 minutes until well cooked.


2. Remove the chicken from the pan and pull the flesh from the bones  and shred into largish pieces. Set aside.


3.  Strain 480ml/16fl.oz. of the hot cooking liquor into a measuring jug, removing any fat.  


4. Place the gelatine and warm water in a heatproof bowl, mix well and set over a saucepan of simmering water. Heat, stirring, until gelatine dissolves.


5.  Add the dissolved gelatine to the hot stock and mix well. Set aside.

6. Arrange the chicken in a wetted mould, alternating the light and dark meat the pour over the gelatine stock. Place a plate with a weight on top and refrigerate for at least 2 hours until set. 


7. To serve - turn out onto a large serving platter, cut in slices and garnish with parsley. Serve with salad




More Chicken Recipes  |  General Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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