Name: Quick-made Chicken Broth
Ingredients: 1 chicken breast; 1 chicken wing; ¼ cup rice; coarse sea salt to taste

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 ↓

Quick-made Chicken Broth

Ingredients

1 chicken breast
1 chicken wing
¼ cup rice
coarse sea salt to taste

Directions

Cook the chicken breast and wing in water until thoroughly done.
Add the rice and season with coarse sea salt.
Serve the broth with a crisp piece of toast.

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 + 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 breast: Provides the main meat flavor and body to the broth as it cooks.
Chicken wing: Adds extra meat, collagen and savory depth to the broth as it simmers.
Rice: Thickens the broth slightly and adds body as the grains soften.

“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.