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Chicken Broth

Chicken broth made with a whole fowl, water, rice, salt, pepper, served with crackers.

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

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Broth

Ingredients

Directions

Make the broth

  1. Crack the bones of the fowl and place it in a pot with 3 pints of cold water.

  2. Bring the water slowly to a boil, then reduce to a simmer and cover tightly.

  3. Simmer for 3 to 4 hours, until the meat falls apart.

Finish and serve

  1. Strain the broth and let it cool to remove the fat, or skim off as much as possible.

  2. Add salt to taste and for each pint of broth, add 1 tablespoon of soaked rice.

  3. Simmer until the rice is soft, about 20 minutes.

  4. Serve with pepper and crisp crackers.

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

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

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

What each ingredient does

Fowl
Releases flavor, gelatin and body into the water as it simmers slowly.
Rice
Soaked and simmered, it thickens the broth slightly and adds soft body to it.

The step that matters

Bring the water slowly to a boil. Starting in cold water and heating gradually lets proteins and fat release slowly, giving a clearer broth. A hard, fast boil emulsifies fat into the liquid and makes it cloudy.

“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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