Email a copy of 'Recipe of the Week: Pressed Chicken' to a friend
Loading ...E-Mail 'Recipe of the Week: Pressed Chicken' To A Friend
Loading ... Loading ...3 Comments
- Ad STRATEGIC RELOCATION REALTYFOR SALE: Self-sustaining Rural Property situated meticulously in serene locales distant from densely populated sanctuary cities. Remember…HISTORY Favors the PREPARED!
- Ad Ready Made Resources, Trijicon Hunter Mk2$2000 off MSRP, Brand New in the case
This is essentially an “aspic” recipe. We make these dishes in loaf or pie pans, as was done in Germany, Poland, and Eastern Europe for centuries. In Germany, we called this “Sulze” and made it by boiling meat, (chicken, pork, or combinations) until very tender, then added sliced onions, shredded carrots, and whatever else was on hand.
Adding the gelatin before pouring into the mold would insure the loaf would solidify.
Something I really enjoy about these recipes is the simplicity! In my own experience, some of the very best dishes are just like this — wholesome, whole foods, simply prepared, nutritious, and entirely tasty.
We had a restaurant that used to serve pressed chicken where we used to live. It was always crispy and tender.