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Chicken Broth

A simple chicken broth made with a whole chicken, water, rice, salt, pepper, served with crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Broth

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Wash and clean the fowl thoroughly, dissect the joints, and chop into small pieces.

  2. Place the chopped fowl in a pot with 1 quart of cold water.

Make the broth

  1. Heat slowly, then bring to a gentle boil until the meat is ready to fall from the bones.

  2. Strain the broth.

  3. Skim off any fat and add rice.

  4. Boil again for 30 minutes.

  5. Season with salt and pepper to taste.

Serve

  1. Serve hot with toasted or hot crackers.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Old fowl
Provides the main meat and collagen-rich bones that give the broth its body and flavour.
Cold water
Extracts flavour and gelatin from the fowl as it heats slowly.
Rice
Adds body and thickens the broth slightly as it softens during the final boil.

The step that matters

Heat slowly, then bring to a gentle boil. Starting in cold water and heating gradually lets proteins and flavour release into the liquid. A hard rolling boil at the start can make the broth cloudy and the meat tough.

“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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