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Chicken Broth

A clear soup made by simmering a whole chicken in water with salt, optionally adding rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Break the bones of the chicken with a mallet.

  2. Place the chicken pieces in a dish and cover with cold water.

Cook

  1. Boil slowly for 3 to 4 hours.

  2. Add rice if desired.

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
Bones and meat release gelatin and flavor into the water as it simmers.
Cold water
Extracts flavor from the chicken gradually as it heats, forming the broth.

The step that matters

Boil slowly for 3 to 4 hours. A gentle simmer extracts flavor and gelatin without making the broth cloudy or greasy. Rapid boiling emulsifies fat and fine particles into the liquid, clouding it.

“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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