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Chicken Broth and Panada

A chicken broth thickened with minced chicken and water, optionally flavored with lemon peel and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and nutmeg 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 Broth and Panada

Ingredients

Directions

Prepare the chicken

  1. Cut up the chicken and season it with a little coarse sea salt.

  2. Put the chicken into 3 quarts of water and let it simmer slowly until the flesh falls apart.

Make the panada broth

  1. Remove the white meat as soon as it is tender, mince it finely, and pound it in a mortar.

  2. Add enough of the chicken water to moisten the paste.

  3. Thin the mixture with water until it is liquid enough to drink.

  4. Put it into a saucepan and boil gently for a few minutes.

  5. Optionally, add grated lemon peel and nutmeg before serving.

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.

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. Lemon + nutmegtop 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 meat that is pounded into the paste and the flavor of the broth.
Water
Extracts flavor from the chicken as it simmers and thins the finished mixture.

The step that matters

Simmering the chicken slowly. Gentle simmering lets the flesh become tender and release flavor into the water without the meat toughening. A hard boil makes the proteins seize and the broth cloudy and tough.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (chicken, nutmeg):

  1. Coconutfits about as well
  2. Lemonthe original
  3. Limefits less well
  4. Avocadofits less well

Fit is the average pairing score against chicken, nutmeg. 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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