Thursday, July 20, 2017

Chicken Panade


  • One large chicken 
  • One and a half quarts of water 
  • Sieve tray 
  • French rolls


  1. Bring the one and a half quarts of water to a boil in a large pot.
  2. Add the chicken to the pot and allow to reach a boil.
  3. Let the pot continue to boil until about one third of the liquid is gone.
  4. Remove the chicken from the pot and pound it, bones and all, into a paste.
  5. Spread this paste over a sieve tray.
  6. Once the paste is spread, pour the remaining liquid the chicken was boiled in over it, making sure to collect the mixture that leaves the tray in a bowl.
  7. While the mixture from step 6 is still hot pour over a stale french roll.
Prepared by Jonathan Culp
July 11, 2017

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