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Chicken Broth

A simple broth made by simmering chicken pieces with water, then adding rice and steaming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 chicken

  1. Place the chicken pieces in a deep earthen dish.

  2. Add cold water to the dish.

  3. Cover the dish.

  4. Set the covered dish over a kettle of boiling water to steam until the chicken is very tender.

  5. Strain the broth.

  6. Let the strained broth stand overnight.

Finish the broth

  1. In the morning, skim off the fat from the broth.

  2. Pour the skimmed broth into a bowl.

  3. Put the broth back into the original dish.

  4. Rinse the rice in cold water.

  5. Steam the rinsed rice until it is soft.

  6. Add the steamed rice to the broth.

  7. Steam the whole mixture for 1 to 2 hours.

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).

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 flavour that the broth is extracted from over long steaming.
Rice
Soft grains added at the end that thicken the broth slightly and add body.

The step that matters

Steaming the chicken until very tender. Gentle steaming in a covered dish over boiling water draws flavour and gelatin out of the chicken slowly. Cooking too hard or with the lid off can reduce the broth's clarity and concentration.

“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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