Pressed Chicken

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Grandmother teamed the chicken with hot brown-crusted biscuits


  • 3 ( lb.) stewing chickens
  • 6 to 8 c. hot water
  • 8


  • Cut chicken in pieces. Put in large kettle and add remaining ingredients. Bring to boil; simmer about 3 hours, until chicken is very tender.
  • Remove chicken from kettle and strain broth. Return broth to heat and simmer until reduced to half its measure. Remove meat from bones; leave it in small pieces.
  • Add chicken to cooked-down broth; simmer 5 minutes.