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Chicken Broth

A simple chicken broth made by simmering pieces of chicken in cold water with salt, optionally adding barley or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chicken Broth

Why it works: Chicken and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 265 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Prepare the chicken by cutting it into small pieces.

  2. Place the chicken in a saucepan and cover it with cold water.

  3. Add ½ teaspoon of coarse sea salt.

Simmer

  1. Heat gradually and simmer for 3 hours, keeping it closely covered.

  2. Optionally, add a little barley or rice when you start cooking.

  3. Serve some broth with a few bits of chicken.

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. Chicken + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together265 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Fowl
Its rich connective tissue and bones release gelatin and flavour into the broth during long simmering.
Cold water
Extracts flavour and body from the chicken as it heats slowly.
Barley or rice
Optional starch that thickens the broth slightly and adds body.

The step that matters

Heat gradually and simmer gently. Starting with cold water and heating slowly lets proteins and fats release gradually, giving a clearer, more flavourful broth. Boiling hard makes the broth cloudy and can toughen the meat.

“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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