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Chicken Broth

A light broth made with egg yolk, soft water, parsley or celery, and chicken tea, optionally with rice, vermicelli, or macaroni.

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

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Broth

Ingredients

Directions

Prepare the egg

  1. Beat the egg yolk in soft water.

Make the broth

  1. Add the egg mixture and parsley or celery to chicken tea that has been boiled down by half.

  2. Optionally, add properly boiled rice, vermicelli, or macaroni.

Serve

  1. Serve 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.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

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

  3. Parsley + ricetop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  4. Chicken + teatop 16% of all pairs
    Smell alikemoderate
    Cooked together145 recipes

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

  5. Parsley + teatop 18% of all pairs
    Smell alikemoderate
    Cooked together71 recipes

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

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

What each ingredient does

Egg yolk
Enriches the broth and thickens it slightly as its proteins set with heat.
Chicken tea
Provides the main savoury flavour, concentrated by boiling down.
Parsley or celery
Adds a fresh, herbal aroma to the broth.

The step that matters

Adding the egg mixture. Egg yolk proteins set and can curdle or scramble if the broth is too hot. Adding it gradually and keeping the broth gently heated gives a smooth, lightly thickened result.

Swap the parsley

How well each one fits the dish's main ingredients (egg, chicken, tea, rice):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Turmericfits better
  4. Parsleythe original

Fit is the average pairing score against egg, chicken, tea, rice. 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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