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Soup

Chicken-Broth a LA Palestine

A clear chicken broth made with beef and veal, served with sliced Jerusalem artichokes and cooked rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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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 ↓

Chicken-Broth a LA Palestine

Ingredients

Directions

Make the broth

  1. In a stock pot, combine beef, veal, fowl, salt, and cold water.

  2. Bring to a boil, skimming off any scum.

  3. Add carrots, onion, celery, leeks, and tied parsley roots.

  4. Simmer slowly for 5 hours, adding water as needed.

  5. Remove the fowl when cooked, skim fat, and strain broth into a saucepan.

Prepare the artichokes

  1. Boil artichokes for a few minutes, then drain, peel, and slice.

  2. Simmer artichokes in a saucepan with beef extract and a ladleful of chicken broth.

Serve

  1. Pour boiling broth into a soup tureen, add artichokes and their gravy, and cooked rice.

  2. Serve warm.

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

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

  4. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Lean beef
Builds the savory depth and body of the broth as it simmers.
Lean veal
Adds gelatin and body to the broth during long simmering.
Jerusalem artichokes
Provide a starchy, tender vegetable that absorbs the flavor of the gravy.
Cooked rice
Adds bulk and soft texture to the finished soup.
Beef extract
Concentrates savory flavor in the artichoke gravy.

The step that matters

Skimming the broth during the first boil. Scum rises as proteins coagulate when the liquid heats. Removing it early keeps the broth clear and prevents off-flavors from re-entering the liquid during the long simmer.

Swap the clove

How well each one fits the dish's main ingredients (beef, veal, carrot, onion, celery, leek, parsley):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against beef, veal, carrot, onion, celery, leek, 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.

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