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Chicken Panade

A thickened chicken soup made with boiled or roasted chicken, stock, and cream.

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

Ingredients

Directions

Prepare the chicken

  1. Remove the meat from the chicken and pound it very fine in a mortar.

  2. Place the chicken legs and other parts in a stew-pan with the stock and boil for about 15 minutes.

Make the panade

  1. Strain the stock and add a little to the chicken in the mortar, then pound it again.

  2. Mix the remaining stock with the chicken in the mortar and rub it through a fine sieve.

Finish and serve

  1. Add a little cream and heat when ready to serve.

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. 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
Provides the main body and savoury flavour, becoming a smooth paste when pounded finely.
Stock
Adds moisture and flavour, loosening the pounded chicken into a spreadable texture.
Cream
Adds richness and a silky mouthfeel to the finished panade.

The step that matters

Add a little cream and heat when ready to serve. Cream is rich in fat and can separate or curdle if it is overheated or boiled hard. Heating it gently, only until warm, keeps the panade smooth and glossy.

“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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