Skip to main content
Main

Bouillon De Poulet Rafraichissant Et Pectoral

A chicken broth flavored with pearl barley and barley sugar, served warm and well-degreased.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Chicken and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 265 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Bouillon De Poulet Rafraichissant Et Pectoral

Ingredients

Directions

Make the broth

  1. Place the chicken in a pot and add water to cover.

  2. Bring to a boil and skim off any foam.

  3. Add the washed pearl barley and simmer until the chicken is cooked.

  4. Strain the broth through a cloth.

Finish and serve

  1. Dissolve the barley sugar in the warm broth.

  2. Serve the broth warm and well-degreased.

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.

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 + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together265 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Barley + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Chicken + sugartop 39% of all pairs
    Smell alikelow
    Cooked together3,461 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Whole chicken
Gives the broth its main body and savory flavor as it simmers.
Pearl barley
Adds body and a mild thickening effect as its starch releases into the liquid.
Barley sugar
Adds sweetness to balance the savory broth.

The step that matters

Skimming the foam after boiling. Foam contains coagulated proteins and impurities that cloud the broth and can taste bitter. Skimming it early keeps the broth clear and clean-flavored.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes