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Chicken Panada

A chicken broth made by simmering chicken breast in salted water, then pureeing and serving warm with cream.

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

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 Panada

Ingredients

Directions

Prepare and cook

  1. Cut the chicken breast into pieces and remove the skin.

  2. Place the pieces in a jar and sprinkle them with salt.

  3. Cover the jar with cold water.

  4. Seal the jar with ungreased paper.

  5. Put the jar in a pan with boiling water.

  6. Cover the pan halfway.

  7. Let it simmer slowly for 2 hours.

Finish

  1. Pound the chicken.

  2. Rub the chicken through a fine sieve using the liquid to help.

  3. Warm the pulp before serving.

  4. Add a little cream.

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 + 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 breast
Provides the protein that gels gently during slow cooking and forms the smooth pulp.
Cream
Adds richness and a silky texture to the finished pulp.

The step that matters

Slow simmer in the jar. Simmering gently rather than boiling keeps the chicken proteins from tightening too quickly. Overheating squeezes out moisture and leaves a dry, grainy pulp that is harder to sieve smoothly.

“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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