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Chicken Broth

A clear soup made by simmering chicken, salt, and water, optionally thickened with rice or toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Broth

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 the broth

  1. Cut up the chicken and sprinkle with salt.

  2. Place the chicken in 3 quarts of cold water and bring to a boil over high heat.

  3. Once boiling, reduce heat to simmer until the meat is tender.

  4. Remove the white meat, leaving the rest to boil from the bones.

Finish and serve

  1. Mince the white meat and pound it in a mortar, adding chicken water until it reaches a drinkable consistency.

  2. Boil the mixture in a saucepan for a few minutes.

  3. Optionally, thicken the broth with rice or add toasted bread to the bottom of a soup plate before pouring the broth over.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

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

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Chicken
Provides the meat and the flavour-rich liquid as it simmers in the water.
Rice
Optional thickener that adds body to the broth as its starch releases during cooking.

The step that matters

Simmering until the meat is tender. Bringing the water to a boil and then reducing to a gentle simmer keeps the meat tender and the broth clear. A hard boil toughens the proteins and makes the liquid 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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