Chicken Panada
Ingredients
Directions
Prepare the chicken
Skin the chicken and cut it into joints.
Remove all the meat from the bones and cut it into small pieces.
Place the meat in a jar with a little salt and seal it.
Cook and finish
Submerge the jar in a saucepan of boiling water.
Boil for 4 to 6 hours, or 2 hours for a quicker version.
Pass the mixture through a sieve with some of the broth.
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
What each ingredient does
- Chicken
- Provides the main protein and flavour, which gives the soup its body as it cooks down.
- Broth from boiling chicken
- Adds moisture and savoury flavour, thinning the cooked meat into a smooth soup.
The step that matters
Keeping the jar sealed and submerged while it boils. If water enters the jar, the meat is diluted and the flavour weakens. Gentle, prolonged heat slowly extracts flavour and softens the meat, so the jar must stay fully covered by water for the whole cooking time.
“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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