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Chicken Panada

A chicken puree made by boiling chicken, removing skin, and blending the meat with water, salt, nutmeg, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare the chicken

  1. Boil the chicken in 1 quart of water until about three parts cooked.

  2. Remove the skin and let the chicken cool.

  3. Cut the white meat off and place it in a bowl.

Make the purée

  1. Pound the meat to a paste, adding a little of the boiling water.

  2. Season with coarse sea salt, grated nutmeg, and a small amount of lemon peel.

  3. Boil gently for a few minutes until it reaches your desired 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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  4. Meat + nutmegtop 19% of all pairs
    Smell alikelow
    Cooked together1,656 recipes

    Shared aroma: linalool (floral, citrus).

  5. 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 white meat
Provides the protein base that is pounded into a smooth, thick paste.
Boiling water
Adds moisture so the pounded meat loosens into a spreadable purée.
Nutmeg
Adds warm, aromatic flavor to the mild chicken.

The step that matters

Boil gently for a few minutes until it reaches your desired consistency. Boiling too hard or too long can toughen the proteins and tighten the mixture, while gentle heat lets the purée thicken smoothly and stay tender.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, meat, lemon):

  1. Thymefits better
  2. Rosemaryfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against chicken, meat, lemon. 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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