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Chicken Broth

A clear broth made by simmering a fowl, rice, onion, and parsley in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Broth

Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Roast the fowl for 20 minutes to enhance flavor.

  2. Place the fowl in a pot with cold water and rice.

Simmer

  1. Bring to a boil, then add the chopped onion and salt.

  2. Simmer gently for 2 hours, skimming the liquid carefully.

  3. For added flavor, include pieces of beef while cooking.

  4. If time allows, cool the broth, remove fat, and reheat.

Finish and serve

  1. About 15 minutes before serving, stir in the chopped parsley.

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. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Fowl
Provides the main meat flavor and body for the broth as it simmers.
Rice
Thickens the broth slightly as its starch releases during simmering.
Onion
Adds aromatic sweetness and depth to the broth.
Parsley
Contributes fresh, herbal aroma when stirred in near the end.

The step that matters

Skimming during the simmer. Simmering gently and skimming foam keeps the broth clear and free of impurities. A hard boil emulsifies fat and clouds the liquid.

Swap the parsley

How well each one fits the dish's main ingredients (rice, onion, beef):

  1. Garlicfits better
  2. Turmericfits better
  3. Cuminfits better
  4. Parsleythe original

Fit is the average pairing score against rice, onion, beef. Candidates are from the same food group and used in at least 100 recipes.

“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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