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Chicken Panada

A simple soup made by blending chicken breast, stale bread, and broth, then sieving.

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

Why it works: Meat and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Panada

Ingredients

Directions

  1. In a mortar, rub together equal parts of chicken meat and stale bread.

  2. Slowly add the water or broth in which the chicken was boiled.

  3. Boil for a few moments.

  4. Pass the mixture through a fine sieve.

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. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

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

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chicken breast meat
Provides the protein base that gives the panada its body and savory flavor.
Stale bread
Absorbs liquid and adds body, giving a smooth, thickened texture.
Water or broth
Adds moisture that hydrates the bread and loosens the mixture into a smooth paste.

The step that matters

Slowly add the liquid. Adding the liquid gradually lets the bread and meat absorb it evenly, preventing lumps and giving a smooth, uniformly thick mixture before boiling.

“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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