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Chicken Broth for Invalids

A simple broth made with a hen, beef steak, rice, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and rice are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,265 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Chicken Broth for Invalids

Ingredients

Directions

Prepare

  1. Carefully draw the hen.

  2. Wash the hen well.

  3. Split the hen in half.

Make the broth

  1. Add 1 quart of cold water to a stewpan.

  2. Mince the beef.

  3. Place the minced beef at the bottom of the pan.

  4. Add the chicken on top of the beef.

  5. Place the stewpan on the heat.

  6. Add a little salt.

  7. Skim off any scum that rises to the surface.

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.

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. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Hen
Provides the main body and flavour of the broth as it simmers in the water.
Beef steak
Adds meaty flavour to the broth as it cooks beneath the chicken.
Rice
Listed in the ingredients but not used in any step, so its role is not stated.

The step that matters

Skim off any scum that rises to the surface. Scum is coagulated protein and impurities that rise as the liquid heats. Removing it as it forms keeps the broth clear and clean-tasting.

“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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