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Chicken Bog III

A chicken soup with rice, vegetables, and poultry seasoning.

From the Wikibooks Cookbook · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Bog III

Ingredients

Directions

Make the broth

  1. Combine onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt, and pepper in a large soup pot, kettle, or deep-sided heavy casserole with top.

  2. Rinse the chicken and place it on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat.

  3. Reduce heat, cover, and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.

  4. Remove the chicken to a platter to cool. Strain the broth from the pot (you should have about 8 cups; if you have more, set aside for another use).

Cook the rice and chicken

  1. Return 8 cups of broth to the pot and bring to a boil over high heat. Pour in the rice and return to a boil. Adjust heat to the lowest possible setting, stir, and cover.

  2. Cook for 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more broth if necessary.

  3. While the rice is cooking, skin and remove the chicken meat from the bones; discard bones and skin. Cut the meat into bite-sized pieces and set aside.

  4. When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning, and serve. Or, keep the pot covered over low heat until ready to serve.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Celery + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Long-grain rice
Absorbs the broth and swells, becoming tender and giving the soup its body.
Whole chicken
Gives the broth its meaty flavor and provides the cooked meat for the soup.
Butter
Adds richness and a silky mouthfeel to the finished soup.
Onion
Builds the aromatic base of the broth as it simmers.
Carrots
Add natural sweetness and color to the broth.

The step that matters

Keeping the rice from cooking dry. Rice keeps absorbing liquid as it cooks, so with the heat at its lowest and the pot covered, the broth can run out and scorch the bottom. Stirring and checking the level, then adding broth as needed, keeps the rice tender and the soup loose.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (celery, carrot, parsley, pepper, chicken, rice, butter):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Leekbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against celery, carrot, parsley, pepper, chicken, rice, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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