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Chicken Panada

Chicken Panada is a bread soup made with boiled or roasted chicken, stale bread, salt, and chicken or beef stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Prepare the mixture

  1. Remove the skin from the chicken and cut the meat into small pieces.

  2. Pound the chicken pieces in a mortar with an equal amount of stale bread and a sufficient amount of coarse sea salt.

  3. Gradually add the water from boiled chicken or beef tea until the mixture forms a fluid paste.

Cook

  1. Transfer the mixture to a pan and boil for 10 minutes, stirring continuously.

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. Bread + chickentop 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

White meat of boiled or roasted chicken
Provides the protein base that gives the panada its body and savoury flavour.
Stale bread
Absorbs liquid and thickens the mixture into a soft, binding paste.
Water from boiled chicken or beef tea
Supplies moisture and flavour, letting the paste become fluid and spreadable.

The step that matters

Boiling while stirring continuously. Constant stirring keeps the starch from the bread and the proteins from the meat evenly dispersed, preventing lumps and scorching on the bottom of the pan as the mixture thickens.

“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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