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Chicken Broth

A clear broth made by simmering a whole chicken with water, salt, pepper, and finished with an egg yolk.

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

Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Broth

Ingredients

Directions

Make the broth

  1. Place the chicken in a pot and cover it with enough water.

  2. Bring to a gentle boil, ensuring it does not boil down too much.

  3. Cook until the chicken is tender.

Season and serve

  1. Season with coarse sea salt and a little black pepper.

  2. Beat the egg yolk lightly and stir it into the broth before serving.

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. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Whole chicken
Releases flavour and gelatin into the water as it simmers, giving the broth body.
Egg yolk
Adds richness and a smoother, creamier mouthfeel to the finished broth.

The step that matters

Keeping the gentle boil. Boiling vigorously evaporates water and can make the broth cloudy and over-concentrated, while a gentle simmer keeps it clear and well seasoned.

“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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