Name: Chicken, Veal, or Mutton Tea
Ingredients: 1 pound chicken, veal, or mutton; water; optional: pearl barley, rice, vermicelli, or semolina

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 ↓

Chicken, Veal, or Mutton Tea

Ingredients

1 pound chicken, veal, or mutton
water
optional: pearl barley, rice, vermicelli, or semolina

Directions

Prepare

Chop the meat and bones into small pieces.
Place the meat in a saucepan and cover with water.

Simmer and strain

Bring to a boil, then reduce heat and simmer for 2 hours.
Strain the broth through a fine sieve.
If desired, add pearl barley, rice, vermicelli, or semolina for extra nourishment.

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.

Chicken + barleytop 13% of all pairs

Smell alikemoderate

Cooked together265 recipes

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

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

What each ingredient does

Chicken, veal, or mutton: Provides the meat and bones that flavour the broth as they simmer.
Water: Extracts flavour and gelatin from the meat and bones to form the 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.