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Chicken Panada

A chicken broth thickened with bread and seasoned with salt, nutmeg, and optional lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Panada

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Panada

Ingredients

Directions

Cook the chicken

  1. Boil the chicken for about 45 minutes.

  2. Remove the skin and let the chicken cool.

Make the broth

  1. Place the white meat in a bowl and pound it to a paste, adding 1-2 tablespoons of the boiling water.

  2. Season with salt, nutmeg, and grated lemon peel if desired.

  3. Boil gently for a few minutes, adding more water to achieve a drinkable, thick consistency.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Chicken + nutmegtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,659 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Chicken
Supplies the meat and flavour that make up the body of the broth.
Nutmeg
Adds a warm, aromatic flavour to the broth.

The step that matters

Boil gently for a few minutes, adding more water to achieve a drinkable, thick consistency.. Boiling too hard can cause the broth to reduce unevenly or become cloudy and greasy. Gentle heat lets the paste dissolve evenly into the water, so the consistency can be adjusted gradually.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (chicken, nutmeg):

  1. Coconutfits about as well
  2. Lemonthe original
  3. Limefits less well
  4. Avocadofits less well

Fit is the average pairing score against chicken, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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