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Chicken Broth

A clear liquid made by simmering chicken parts in water, seasoned with salt, optionally thickened with flour or sago.

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 flour are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 10,559 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Chicken Broth

Ingredients

Directions

Prepare the chicken

  1. Dress the chicken, removing the lungs, skin, and fat.

  2. Chop the remaining parts, including bones, into small pieces.

Make the broth

  1. Place the chopped chicken in a pot, add salt, and pour in the cold water.

  2. Simmer for two hours.

  3. Strain to remove all bits of bone and flesh.

  4. Season to taste and thicken with flour or sago if desired.

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 + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Chicken and flour barely smell alike, yet cooks put them together in 10,559 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken
Provides the flavor and body of the broth as it simmers in water.
Cold water
Serves as the liquid that extracts flavor and gelatin from the chicken.
Flour or sago
Thickens the broth optionally, giving it a heavier, more body-rich texture.

“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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