Chicken Panada or Farce recipe
information
Chicken Panada is a filling suitable for pancakes or vol-au-vonts.
ingredients
200 g (7 oz) raw white chicken meat
butter for greasing
salt and pepper
1 egg
100 g panada, using chicken stock or milk
butter for greasing
salt and pepper
1 egg
100 g panada, using chicken stock or milk
method
1. Skin and bone the chicken meat or joint.
2. Mince the meat finely.
3. Grease the inside of a heatproof pot or jar with butter and put in the minced meat.
4. Cover tightly, stand in a pan of simmering water at least 10cm deep, and cook for 1 hour.
5. Top up with more boiling water if required during cooking.
6. Let the pot or jar cool for 5 minutes.
7. Remove the chicken meat and pound it with any liquid in the jar, or process it briefly in an electric blender.
8. Season to taste.
9. Beat the egg until liquid, and mix most of it slowly and thoroughly into the cooled panada.
10. Mix with the pounded chicken.
11. Re-season if required.
2. Mince the meat finely.
3. Grease the inside of a heatproof pot or jar with butter and put in the minced meat.
4. Cover tightly, stand in a pan of simmering water at least 10cm deep, and cook for 1 hour.
5. Top up with more boiling water if required during cooking.
6. Let the pot or jar cool for 5 minutes.
7. Remove the chicken meat and pound it with any liquid in the jar, or process it briefly in an electric blender.
8. Season to taste.
9. Beat the egg until liquid, and mix most of it slowly and thoroughly into the cooled panada.
10. Mix with the pounded chicken.
11. Re-season if required.
serving amount
enough for 20 cocktail vol-au-vents or 8 pancakes
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
