Skip to main content
Main

Chicken Bboth

A clear chicken broth made by simmering a whole chicken with herbs and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 Bboth

Ingredients

Directions

Make the broth

  1. Place the chicken and all ingredients in a saucepan.

  2. Simmer gently for 1.5 hours, skimming the broth regularly.

Strain and store

  1. Strain the broth and cool it until needed.

  2. Remove the fat from the top before reheating.

Serve

  1. Warm up the desired amount and serve.

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.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Chicken + macetop 31% of all pairs
    Smell alikelow
    Cooked together1,208 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Chicken
Releases gelatin and flavor into the water, giving the broth body and savour.
Onion
Adds sweetness and aromatic depth to the broth as it simmers.

The step that matters

Simmering gently and skimming. A rolling boil emulsifies fat and cloudes the broth, while gentle simmering keeps it clear. Regular skimming removes foam and impurities that would otherwise make the broth murky and greasy.

Swap the mace

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

  1. Garlicfits better
  2. Thymefits better
  3. Cuminfits better
  4. Macethe original

Fit is the average pairing score against chicken, onion. 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.

More chicken broth recipes

for the Sick 3with Rice 3 See all 336 →

You might also like

Chicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipesChicken PattiesChicken Patties46 recipes