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
Dress the chicken, removing all fat.
Place the chicken in 3 quarts of cold water and bring to a boil, skimming until clear.
Simmer
Rinse the rice in cold water and add it to the broth with 1 teaspoon of salt.
Simmer slowly for 2 hours.
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
- Provides the meat and flavor that give the broth its body and savour.
- Rice
- Releases starch as it cooks, thickening the broth slightly and adding body.
The step that matters
Skimming while bringing to a boil. Foam and fat that rise early cloud the broth. Skimming them off as the water heats keeps the broth 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.
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