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Chicken Panada

A chicken broth made by boiling chicken, removing skin, pounding meat into paste, seasoning, and simmering until drinkable.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chicken Panada

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Panada

Ingredients

Directions

Prepare the chicken

  1. Clean the chicken and boil it in 1 quart of water until three-quarters cooked.

  2. Remove the skin and let the chicken cool.

Make the panada

  1. Cut the white meat off and pound it to a paste with a little of the boiling water.

  2. Season the paste with salt, nutmeg, and lemon peel.

  3. Boil gently for a few minutes until it reaches a drinkable consistency.

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.

  1. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Chicken + nutmegtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,659 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main protein and body of the panada once pounded into a paste.
Boiling water
Adds moisture so the pounded chicken loosens into a smooth, drinkable consistency.

The step that matters

Boil gently until drinkable. Boiling too hard or too long can make the chicken paste thicken unevenly or turn grainy, while gentle heat keeps it smooth. Checking the consistency by eye helps you stop at the right point.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Rosemaryfits better
  4. Nutmegthe original

Fit is the average pairing score against chicken, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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