Skip to main content
Main

Chicken Broth

A clear soup made by simmering fowl, water, mace, onion, herbs, salt, and peppercorns for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Chicken Broth

Why it works: Mace and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,078 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Chicken Broth

Ingredients

Directions

Make the broth

  1. Place the fowl and all ingredients in a saucepan.

  2. Simmer gently for 1.5 hours, skimming the broth regularly.

Strain and serve

  1. Strain the broth and cool it in a safe place.

  2. Remove the fat from the top before serving.

  3. Warm up the desired amount and serve.

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. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Fowl
Releases flavour and gelatin into the water, giving the broth body and savour.
Water
Acts as the cooking liquid that extracts flavour from the fowl and aromatics.
Onion
Adds savoury, aromatic sweetness to the broth as it simmers.

The step that matters

Simmer gently and skim regularly. A rolling boil emulsifies fat and cloudy proteins into the liquid, making the broth greasy and murky. Gentle simmering with regular skimming keeps it 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.

More chicken broth recipes

for the Sick 3with Rice 3 See all 336 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes