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Chicken Broth

A simple chicken broth made with breast, wing, water, rice or barley, and salt, served with dry toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chicken Broth

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Wash the chicken breast and wing.

Make the broth

  1. Place the chicken in a saucepan with water and rice or barley.

  2. Simmer slowly and skim the surface.

  3. Season to taste.

  4. Once the chicken is cooked, remove it from the broth.

Serve

  1. Serve the broth in a bowl with a bit of dry toast.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast and wing
Releases flavor and gelatin into the water, giving the broth its savory taste and body.
Rice or pearl barley
Releases starch as it cooks, adding a little body and thickness to the broth.

The step that matters

Simmer slowly and skim the surface. A gentle simmer keeps the broth clear, because boiling hard breaks up fat and proteins into cloudy droplets. Skimming removes the foam and scum that rise to the top, so the broth tastes clean.

“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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