Skip to main content
Main

Chicken Panada

A chicken purée made by simmering, pounding, and mixing with cream, served with dry toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
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 the chicken

  1. Pluck the chicken.

  2. Skin it.

  3. Remove the insides.

  4. Take away all the fat.

  5. Cut the chicken in half down the middle of the back with a sharp knife.

  6. Take one half.

  7. Cut all the flesh off.

  8. Cut it into small pieces.

Cook gently

  1. Put the chicken pieces into a pot.

  2. Sprinkle with salt.

  3. Cover with white paper.

  4. Place the pot in a saucepan half full of boiling water.

  5. Ensure the water does not cover it.

  6. Let it simmer for 2 hours.

  7. Remove it from the saucepan.

  8. Carefully take the chicken pieces out with a spoon.

  9. Retain the liquid.

Purée and serve

  1. Pound the chicken pieces in a mortar to a pulp.

  2. Rub through a wire sieve into a basin.

  3. Pour a little of the chicken liquid over the sieve to help it pass through.

  4. Stir in the cream once all the chicken is in the basin.

  5. Serve on a dish with dry toast.

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
Provides the meat and flavour that become the smooth purée.
Cream
Adds richness and a silky mouthfeel to the finished purée.

The step that matters

Simmering in a water bath. The pot must sit in simmering water, not boiling water covering it. Gentle, indirect heat cooks the chicken slowly and keeps it tender and moist, while a rapid boil would toughen the meat and make it harder to pound and sieve smooth.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PattiesChicken Patties46 recipes