Chicken Panada
Ingredients
Directions
Prepare the chicken
Skin the chicken and cut it into pieces, leaving the breast whole.
Boil the chicken in 3 pints of water until perfectly tender.
Make the panada
Remove all the meat from the bones and finely pound it in a mortar.
Mix the pounded meat with the cooking liquid.
Rub the mixture through a sieve and season with salt.
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
- Whole chicken
- Provides the meat that is pounded and pressed into a smooth, thick base.
- Water
- Cooks the chicken and forms the liquid that is mixed back into the meat for moisture.
The step that matters
Rub the mixture through a sieve. Pounded meat holds fibrous lumps that make the texture grainy. Pressing it through a sieve breaks these up and gives a smooth, even consistency.
“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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