Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓
Chicken Broth
Ingredients
Directions
Boil the chicken joints in 1 quart of water until very tender.
Season with a little salt and pepper.
To remove grease, pour the broth into a dish and quickly pass clean white wrapping paper over the top until all grease is removed.
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.
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Chicken + peppertop 16% of all pairsSmell alikemoderateCooked 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 joints
- Release flavor and gelatin into the water, giving the broth body and savor.
- Water
- Acts as the cooking liquid that extracts flavor and softens the chicken into broth.
The step that matters
Removing the grease. Fat floats on top of hot broth and can make it greasy. Passing absorbent paper over the surface lifts the fat off before serving, leaving a cleaner, clearer broth.
“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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