Chicken Panade

Ingredients:

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

Directions:

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.

Source —  Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017