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Chicken Panade

A dish made by stewing chicken in a stone jar, then pounding and sieving the meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken Panade

Ingredients

Directions

Prepare

  1. Clean and skin the chicken.

  2. Cut the meat into small pieces.

Steam

  1. Place the meat in a stone jar and cover the jar with paper.

  2. Stand the jar in a saucepan of boiling water.

  3. Steam for 3 hours.

  4. Remove the meat.

Finish

  1. Pound the meat in a mortar.

  2. Pass the meat through a fine sieve.

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.

Explore the science

What each ingredient does

Chicken
Forms the meat base, which becomes tender through slow steaming and then a smooth texture after pounding and sieving.

The step that matters

Steaming the covered jar. Steaming in a covered jar in boiling water provides gentle, moist heat. Keeping the paper cover on traps steam around the meat so it cooks through without drying out, and it becomes tender enough to pound and sieve.

“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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