Skip to main content
Main

Ciiicken Broth

A clear broth made by simmering chicken with rice or bread crumbs and vegetables in salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ciiicken Broth

Ingredients

Directions

Prepare the fowl

  1. Pluck and prepare the fowl by singeing with a blazing newspaper, straw, or dry grass.

  2. Remove all refuse: entrails, oil-bag, crop, lungs, etc.

  3. Wash the fowl well in cold water, then cut it into pieces.

Make the broth

  1. Put the fowl into a quart of cold salted water and simmer for two hours.

  2. Add rice or bread crumbs and vegetables to the broth when it first starts cooking.

  3. After simmering, boil for an additional two hours.

  4. Strain the broth, remove the fat, and serve hot.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Fowl
Provides the meat and collagen that give the broth its body and flavor.
Rice or bread crumbs
Adds starch that slightly thickens the broth and softens its texture.
Vegetables
Release aromatic flavor compounds into the water, giving the broth its savory depth.

The step that matters

Remove the fat after straining. Fat floats on hot broth and can make it greasy and heavy; skimming or straining it off leaves a clearer, cleaner-tasting result.

Swap the garlic

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

  1. Thymefits better
  2. Cuminfits about as well
  3. Marjoramfits about as well
  4. Garlicthe original

Fit is the average pairing score against chicken, rice, onion, carrot, celery, parsley. 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 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesCreamed ChickenCreamed Chicken89 recipes