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
Prepare
Wash the chicken breast and wing.
Simmer the broth
Place them in a saucepan with water, salt, and rice or barley.
Let it simmer slowly and skim the surface.
Once the chicken is thoroughly cooked, remove it from the broth.
Serve
Serve the broth in a bowl with light bread or fresh crackers.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken breast
- Releases flavor and body into the water as it simmers slowly.
- Chicken wing
- Adds gelatin-rich collagen and savory depth to the broth as it cooks.
- Rice or pearl barley
- Thickens the broth slightly and adds a mild starchy body.
The step that matters
Simmer slowly and skim the surface. A gentle simmer keeps the broth clear, while a hard boil makes it cloudy. Skimming removes foam and fat that would otherwise muddy the flavor.
“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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