Skip to main content
Main

Chicken Panada

A boiled chicken broth with mashed meat, served hot with toast or wafers.

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

Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Panada

Ingredients

Directions

Prepare the chicken

  1. Clean the chicken thoroughly and allow it to cool.

  2. Place the chicken whole in a kettle with hot water and salt, and boil slowly until fully cooked but not falling apart.

  3. Remove the chicken from the broth and let both cool for 3-4 hours.

Make the soup

  1. Remove the skin from the white meat, cut it up, and place it in a mortar with 2 tablespoons of broth.

  2. Pound the mixture to a smooth paste, adding more broth until it reaches a drinkable soup consistency.

  3. Bring the mixture to a boil, season with a little pepper or nutmeg, and strain through a fine sieve.

  4. For a richer flavor, stir in 2 tablespoons of cream; dilute with boiling water if too rich.

Serve

  1. Serve hot with toast or unleavened wafers.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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 a smooth, body-giving base for the soup.
Broth
Adds liquid that loosens the pounded chicken into a drinkable soup consistency.
Cream
Adds fat and richness to the finished soup, giving a smoother mouthfeel.

The step that matters

Pounding the chicken to a smooth paste. If the cooked chicken is not pounded fine and smooth, the soup stays grainy. Adding broth gradually keeps the paste loosening evenly, so it strains cleanly and reaches an even consistency.

“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.

You might also like

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