Prep Time: 15 min.

Cook Time: 1 hr 30 min.

Yield: 8 cups


5 lbs whole chicken

4 cups of cold water

½ cup of dry white wine (Chardonnay)

1 whole clove

2 teaspoon of kosher salt

6 peppercorns whole

1 medium Vidalia onion, sliced

1 medium carrot, sliced

2 sticks celery with tops, sliced

4 large hardboiled eggs, sliced medium

½ cup stuffed green olives, sliced in half


Prepare the 5-pound chicken for cooking, removing and discarding the offal and leaving it whole. Place in a medium size stockpot, adding 4 cups cold water & the ½ cup of dry white wine. Use only salt & pepper and clove for seasoning and add the sliced onion, carrot & celery. Cover. Simmer until chicken is very tender, about 1 hour & 30 minutes.  Drain chicken; remove the boiled vegetables, reserving all of the stock.

To be sure the pressed chicken loaf will set, dissolve 1 teaspoon gelatin in 1/4 cup of the reserved cold stock.

Now, measure the rest of the stock. If there is more than one cup, reduce it by boiling until you have about 1 cup. Add the gelatin mixture to the one-cup of hot stock.

Cool this mixture and chill until about ready to set.

Cut the chicken from the bones into small pieces. Sprinkle chicken lightly with salt and ground pepper.

Spray cooking oil into a regular size loaf pan. If you wish to garnish the Pressed Chicken, now is the time to do so. Place slices of hard-boiled egg and sliced stuffed olives in bottom of the pan.

Stir cut-up chicken into nearly jelled broth and spoon it carefully over garnish in loaf pan. Chill.

Pressed Chicken may be made a day or days ahead of serving.

Serve by turning onto platter garnished with lettuce leaves. Turn pan upside down on to platter to do this. The Pressed Chicken should come out instantly (because the pan has been oiled). If this does not happen, then have a dampened hot cloth ready and place it on the pan, and the chicken will come out immediately.

Serve with potato salad.



Pressed Chicken Loaf

Pressed Chicken Loaf is an old-fashioned dish that gives most Maine folks a nostalgic hankering. If you are of a certain age, you probably can recall a loaf pan in your mother’s fridge filled with this delicacy, with a weight on it to spread the chicken evenly. Therefore, the name of the dish, Pressed Chicken Loaf. The weight is unnecessary if you add the cut-up cooked chicken to the stock just about as it is to solidify. Pressed Chicken Loaf has very little jellied stock used. It is mostly the clear chicken meat. It slices well and is fine summer Maine fare - ready to be served at home or taken on a picnic.