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Chicken Panada

A thickened chicken broth with meat pieces, seasoned with salt, nutmeg, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Make the broth

  1. Boil the chicken in 1 quart of water until it is more than half cooked.

  2. Remove the skin and cut the white meat into pieces once cooled.

Pound and season

  1. Pound the chicken meat in a mortar, adding a small amount of the boiling liquid.

  2. Season the mixture with salt, nutmeg, and lemon peel.

Finish

  1. Boil gently, adjusting the consistency with the reserved liquid until it is thicker than 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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. 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
Provides the meat and flavour that form the body of the broth.
Water
Extracts flavour and gelatin from the chicken as it cooks.

The step that matters

Boil gently until thicker than cream. Boiling hard can make the liquid cloudy and greasy, while gentle heat lets the pounded meat and liquid thicken evenly without curdling or reducing too fast.

Swap the nutmeg

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

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

Fit is the average pairing score against chicken, 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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