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Chicken Broth

A broth made by simmering a half chicken with water, rice, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Make the broth

  1. Place the half chicken in a stew pan with 1 quart of cold water.

  2. Simmer slowly until the meat is tender and falls apart.

Cook the rice

  1. In a double saucepan, boil ¼ cup of rice until tender.

Finish and serve

  1. When serving, add a spoonful of rice to the broth.

  2. Season with salt and pepper.

  3. For a creamy broth, stir in 1 tablespoon of flour.

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).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Chicken
Releases flavour and body into the water as it simmers, while the meat becomes tender.
Rice
Adds bulk and soft texture, and its starch lightly thickens the broth where it is added.
Flour
Its starch thickens the broth, giving it a creamier, more body-rich texture.

The step that matters

Simmer slowly. A gentle simmer lets the chicken release flavour and turns its connective tissue tender. A hard boil makes the broth cloudy and 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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