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 The SIEGE Belt in action is something to behold. Lightning-fast release. Whirling shield of solid stainless steel. 1000-year buckle. Salt-water amphibious. The world's toughest belts. Artisan-crafted in USA. SIEGE belts have saved many. Go anywhere!BIG SALE on SIEGE Stoves, Belts and Fire Starters! The world's best engineered bushcraft and survival fire starters, stoves and belts. Unmatched performance and versatility.
- Ad Click Here --> Civil Defense Manual"BE READY FOR ANYTHING—the Civil Defense Manual is the A to Z guide for Preparedness and Survival. Protect your area when CIVIL UNREST AND CHAOS OCCURS."
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.