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Chicken-broth

A simple broth made by simmering half a chicken with water, rice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken-broth

Ingredients

Directions

  1. Cut up half of a chicken.

  2. Pour 1 quart of cold water over the chicken.

  3. Place over the fire and bring to a slow boil for 2 hours.

  4. After 1 hour, add 1 tablespoon of rice, salt, and pepper.

  5. Skim the broth carefully while boiling.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Releases flavor and gelatin into the water, giving the broth its body and savor.
Rice
Adds a little starch that slightly thickens the broth and softens its texture.

The step that matters

Skim the broth while it boils. Fat and fine foam rise to the surface during simmering. Skimming them off keeps the broth clear and less greasy, so skim carefully and often rather than letting the scum stir back in.

“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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