Skip to main content
Main

Chicken Panada

A chicken puree made by simmering chicken, then pounding and straining, finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Chicken Panada

Why it works: Chicken and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Panada

Ingredients

Directions

Prepare the chicken

  1. Clean the chicken as for roasting.

  2. Cut the chicken in half down the middle of the back.

  3. Remove the flesh from half the chicken and cut it into small pieces.

Cook the chicken

  1. Place the chicken pieces in a pot and sprinkle with salt.

  2. Cover the pot with a piece of paper.

  3. Fill a saucepan halfway with boiling water and place it on the heat.

  4. Stand the pot in the saucepan and let it simmer for 2 hours without covering the pot.

  5. Remove the pot from the saucepan.

  6. Scoop out the chicken pieces with a spoon, ensuring to keep the liquid.

Make the panada

  1. Pound the chicken pieces in a mortar until they form a pulp.

  2. Set a fine sieve over a basin.

  3. Pass the pounded chicken through the sieve using a wooden spoon.

  4. Add a little of the chicken liquid to help it pass through.

  5. Once all the chicken pulp is in the basin, stir in the cream.

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. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Chicken
Forms the main body of the panada, providing protein that sets into a soft, cohesive pulp when cooked.
Cream
Adds richness and moisture, giving the finished panada a smoother, softer texture.

The step that matters

Simmering the chicken gently in a water bath. Keeping the pot inside simmering water, uncovered, cooks the chicken gently. Boiling it hard would toughen the protein and make the pulp grainy and less smooth.

“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.

More chicken panada recipes

Soup 4 See all 46 →

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PattiesChicken Patties46 recipes