PRESSED CHICKEN
This classic recipe for Pressed Chicken transforms simple ingredients into an elegant and satisfying dish. The chicken is boiled until tender, then finely chopped and pressed into a brick shape, resulting in a rich and savory flavor. Served cold with pickles and olives, this dish offers a refreshing and comforting experience, perfect for a light lunch or appetizer.
Ingredients
- 1 whole Chicken (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Parsley, chopped (Quantity estimated (not specified in original recipe))
- 4 slices Lemon slices (Quantity estimated (not specified in original recipe))
- 4 ounces Pickles (Quantity estimated (not specified in original recipe))
- 4 ounces Olives (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the chicken in a pot and cover with water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for approximately 30 minutes, or until the chicken is tender. Use as little water as possible.
- 2Once the chicken is cooked, remove it from the pot. Let it cool slightly. Remove all the meat from the bones and discard the skin. Chop the chicken meat as finely as possible in a chopping bowl.
- 3Add a small amount of the chicken broth (the liquor the chicken was boiled in) to the chopped chicken, ensuring it is well seasoned. Press the mixture into the shape of a brick between two platters. Place a heavy weight over it to press firmly. Set aside to cool in the refrigerator.
- 4Before serving, garnish the pressed chicken nicely with chopped parsley and slices of lemon. Place the whole pressed chicken on the table and slice it as served. Serve with pickles and olives.