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Chicken Broth

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

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 neck, lower parts of the leg, and wing tips of the fowl in a kettle.

  2. Dredge with flour and add 1 pint of cold water.

  3. Soak for 1 hour, then simmer gently, covered, until the meat falls from the bones.

Make the broth

  1. Strain the broth and return it to the fire.

  2. Add 1 cup more water to the bones and cook for 1 hour longer.

  3. Combine this liquid with the broth and discard the chicken.

Season and serve

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

  2. Bring to a boil and serve with toasted squares of bread.

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

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

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

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

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Flour
Dusted on the pieces, it helps thicken the broth slightly as it cooks.
Fowl neck, leg, and wing tips
Bones and connective tissue release gelatin and flavor into the broth as they simmer.

The step that matters

Simmer gently, covered, until the meat falls from the bones. A vigorous boil makes the broth cloudy and greasy, while gentle simmering keeps it clear and extracts flavor slowly from the bones and meat.

Swap the onion

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

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

Fit is the average pairing score against 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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