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
Directions
Prepare
Chop the meat 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 to the broth for added nourishment.
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.
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Chicken + barleytop 13% of all pairsSmell alikemoderateCooked 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
- Releases flavor and gelatin into the water as it simmers, giving the broth its body and taste.
- Water
- Extracts flavor from the meat during long simmering and forms the broth itself.
The step that matters
Simmer gently after the boil. Once the pot reaches a boil, lowering the heat to a gentle simmer keeps the broth clear. A hard rolling boil emulsifies fat and cloudiness into the liquid, and it can toughen the meat.
“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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