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
Cut the chicken into pieces and break the bones.
Add the chicken to a pot with 1 pint of water.
Simmer until the broth is flavorful.
Optionally, add boiled rice, barley, or sago to thicken the broth.
Add a little parsley for flavor if desired.
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.
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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Rice + parsleytop 10% of all pairsSmell alikestrongCooked together2,762 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Chicken + parsleytop 19% of all pairsSmell alikemoderateCooked together6,314 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Releases flavor and gelatin into the water, giving the broth body and savory taste.
- Boiled rice, barley, or sago
- Optional starch that thickens the broth as it cooks and softens.
Swap the parsley
The recipe marks parsley as optional. How well each one fits the dish's main ingredients (chicken, rice):
- Turmericfits better
- Garlicfits better
- Corianderfits better
- Parsleythe original
Fit is the average pairing score against chicken, rice. Candidates are from the same food group and used in at least 100 recipes.
“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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