Name: Chicken Panada
Ingredients: 9 ounces weak beef-tea; chicken broth

Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Panada

Ingredients

9 ounces weak beef-tea
chicken broth

Directions

Heat the beef-tea until it thickens to a paste.
Mix in a little chicken broth until the mixture is the consistency of milk.
Serve the chicken panada to the patient as a drink.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Beef + chickentop 4% of all pairs

Smell alikestrong

Cooked together2,148 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Beef + teatop 13% of all pairs

Smell alikemoderate

Cooked together417 recipes

Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Tea + chickentop 16% of all pairs

Smell alikemoderate

Cooked together145 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).