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Bouillon De Poulet

A simple chicken broth made by simmering a lean chicken with water and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and clove are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 2,682 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Bouillon De Poulet

Ingredients

Directions

  1. Place the chicken in a pot with 2½ pints of water.

  2. Tie the chicken after cleaning and singeing the feet.

  3. Add the mixed spices wrapped in a cloth.

  4. Cook over low heat until the liquid reduces to 2 pints.

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 + clovetop 26% of all pairs
    Smell alikemoderate
    Cooked together2,682 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Chicken
Releases flavor and body into the liquid as it cooks slowly in the water.
Mixed spices
Infuse the broth with aromatic and savory flavor while it simmers.

The step that matters

Cook over low heat. Keeping the liquid at a gentle simmer rather than a hard boil keeps the broth clearer. A vigorous boil emulsifies fat and fine particles into the liquid, making it cloudy and greasy, and it also reduces the liquid unevenly.

“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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