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Chicken Broth

A clear broth made from chicken parts, flour, water, and seasonings, served with toasted bread squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Broth

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Place the chicken parts in a kettle.

  2. Dredge the chicken parts with flour.

  3. Add 1 pint of cold water.

  4. Soak for 1 hour.

Simmer and strain

  1. Simmer gently, covered, until the meat falls from the bones.

  2. Strain the broth.

  3. Return the strained broth to the fire.

  4. Add 1 cup of water to the bones.

  5. Cook for 1 hour longer.

  6. Combine the liquid with the broth.

  7. Discard the chicken.

Season and serve

  1. Season with onion juice, coarse sea salt, black pepper, and parsley.

  2. Bring to a boil.

  3. Serve with toasted bread squares.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 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 neck, leg and wing tips
Provides meat, bones and fat that flavour the broth as they simmer.
Flour
Dusted on the chicken before soaking, it can help thicken the broth slightly.

The step that matters

Simmer gently, covered. A gentle simmer keeps the broth clear and lets collagen and flavour leach out of the bones slowly. A hard boil makes it cloudy and greasy.

Swap the onion

How well each one fits the dish's main ingredients (chicken, flour, pepper, parsley, bread):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against chicken, flour, pepper, parsley, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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