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Broth, Chicken

A clear stock made by simmering a whole chicken with salt and optional rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Broth, Chicken

Ingredients

Directions

Prepare the chicken

  1. Dress and clean the chicken; remove skin and fat.

  2. Disjoint the chicken and wipe it with a wet cloth.

  3. Place the chicken in a stewpan and cover with cold water.

Make the broth

  1. Heat slowly to boiling point, skim, and cook until the meat is tender.

  2. When half done, season with ½ teaspoon of coarse sea salt.

  3. There should be about 3 pints of stock; strain, cool, and remove fat.

  4. Reheat to boiling point and add 2 tablespoons of well-washed rice, if desired.

  5. Cook until the rice is soft.

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 + 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
Provides the meat and flavour that give the broth its body and savour.
Rice
Softens as it cooks and thickens the broth slightly with its starch.

The step that matters

Heat slowly to boiling point and skim. Bringing the water up gently lets impurities and fat rise to the surface, where skimming removes them, giving a clearer, cleaner-tasting broth.

“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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