Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓
Chicken Broth
Ingredients
Directions
Make the broth
Boil the chicken until just cooked, then remove it from the pot.
Cut off the white meat and set it aside for another dish.
Return the bones and legs to the pot with the onion, peppercorns, and salt.
Boil for over two hours, then strain the broth.
Finish and serve
Remove any fat from the surface and serve.
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.
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Chicken + oniontop 8% of all pairsSmell alikemoderateCooked together17,814 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Supplies the bones and legs that release gelatin and flavour into the broth as it simmers.
- Onion
- Adds aromatic sweetness and savoury depth to the broth.
- Peppercorns
- Contribute a mild, warm aroma to the broth.
The step that matters
Skimming the fat from the surface. Fat that is left in the broth floats on top and can make it greasy and cloudy. Removing it after straining leaves a clearer, cleaner-tasting liquid.
“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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