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Chicken Bboth

A clear chicken broth simmered with onion, carrot, turnip, parsley, and vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Bboth

Ingredients

Directions

Make the broth

  1. Boil the chicken in water until cooked.

  2. Set the broth aside in a cool place.

  3. Skim off the fat from the broth the next day.

  4. Remove the bones from the chicken.

  5. Add the bones to the soup pot with the broth, onion, carrot, turnip, parsley, salt, and pepper.

  6. Boil for two hours.

  7. Remove the bones with a skimmer.

Finish and serve

  1. Add the vermicelli.

  2. Boil for an additional hour.

  3. Serve the chicken broth 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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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

Whole chicken
Provides the meat and bones that release flavor and body into the broth.
Onion
Adds aromatic sweetness and depth as it softens during the long simmer.
Carrot
Contributes natural sweetness and savory depth to the broth.
Turnip
Adds mild earthy sweetness and aroma to the simmering liquid.
Vermicelli
Adds starch and body to the broth as it cooks in the liquid.

The step that matters

Skimming the fat the next day. Chilling lets fat solidify on the surface, so it can be lifted off cleanly. Skimming before reheating keeps the broth lighter and clearer.

Swap the onion

How well each one fits the dish's main ingredients (chicken, carrot, turnip, parsley, pepper):

  1. Parsnipfits better
  2. Leekfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against chicken, carrot, turnip, parsley, pepper. 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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