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
Dress the chicken, removing all fat.
Make the broth
Place the chicken in a pot with 3 quarts of cold water and bring to a boil, skimming until clear.
Wash the rice in cold water and add it to the broth with 1 teaspoon of salt.
Simmer slowly for 2 hours.
Serve
Serve the chicken in the broth if permitted by the doctor.
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 + ricetop 5% of all pairsSmell alikemoderateCooked 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
- Gives the broth its body and flavour as it simmers in the water.
- Rice
- Adds body and a little starch, thickening the broth slightly as it cooks.
The step that matters
Skimming until clear. Skimming off the foam that rises during the first boil removes impurities and proteins, keeping the broth clear and clean-tasting rather than 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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