Chicken Panado
Ingredients
Directions
Poach the chicken
Boil the chicken in a little good clear stock until tender.
Remove the chicken and take off the skin from the breast and legs.
Prepare the chicken and stock
Mince the breast finely and pound it in a mortar.
Put the bones back in the stock and boil them on the stove.
While the bones are boiling, mix the pounded chicken with a little of the stock.
Rub the mixture through a fine sieve.
Reduce the remaining stock nearly to a glaze.
Combine and serve
Combine the sieved chicken with the reduced stock in a saucepan.
Heat gently without boiling and season with a little salt.
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.
Explore the science
What each ingredient does
- Chicken
- Provides the main body and flavour, and the pounded meat thickens the finished panado.
- Good clear stock
- Carries the chicken flavour and, once reduced, gives a concentrated savoury base.
The step that matters
Heat gently without boiling. Boiling can toughen and curdle the finely pounded chicken proteins, leaving the texture grainy instead of smooth and creamy.
“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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