Why it works: Chicken and parsley are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 6,314 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Chicken Broth
Ingredients
Directions
Prepare
Cover the chicken parts with cold water in a saucepan.
Bring to a boil.
Simmer and season
Let it simmer for two hours.
Skim off the extra fat.
Season with coarse sea salt and add a little parsley before serving.
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 + parsleytop 19% of all pairsSmell alikemoderateCooked together6,314 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken parts
- Bones and connective tissue release gelatin for body, while the meat adds savoury flavour.
The step that matters
Let it simmer for two hours. A gentle simmer keeps the broth clear. A hard boil churns fat into the liquid, making it cloudy and greasy.
“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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