Chicken Panada
Ingredients
Directions
Prepare the chicken
Skin the chicken and cut it into joints.
Remove all the meat from the bones and cut it into small pieces.
Place the meat in a jar with a little salt and seal it.
Cook and strain
Submerge the jar in a saucepan of boiling water.
Boil for 4 to 6 hours, or 2 hours for a quicker version.
Pass the mixture through a sieve with some of the broth.
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
What each ingredient does
- Chicken
- Supplies the meat and the savoury juices that cook down into the broth.
The step that matters
Seal the jar before submerging it. A sealed jar traps the chicken's juices and stops moisture escaping, so the broth concentrates and tastes richer instead of diluted or dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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