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Chicken Broth

A clear broth made from simmered chicken, rice, salt, and pepper.

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

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Broth

Ingredients

Directions

Prepare the fowl

  1. Clean the fowl and wash it with a wet cloth.

  2. Cut the fowl into pieces and remove the fat.

Make the broth

  1. Place the joints in a saucepan with 1 quart of water for each pound of fowl.

  2. Simmer until the meat is tender, about 4 hours.

  3. Remove the breast and strain the broth through a sieve.

  4. Let the broth stand until the grease rises, then remove the grease.

Finish with rice

  1. Return the broth to the saucepan, add the diced chicken breast and rice.

  2. Season with salt and pepper, and cook until the rice is tender.

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

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

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 flavor that give the broth its body and taste.
Rice
Thickens the broth slightly as its starches soften during cooking.

The step that matters

Let the broth stand until the grease rises, then remove the grease. Fat floats to the surface as the broth cools. Skimming it before adding the rice keeps the broth clear and prevents it from tasting greasy.

“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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