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Clear Fowl Soup

A clear soup made with fowl, vegetables, and clarified broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and meat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Clear Fowl Soup

Ingredients

Directions

Prepare the broth

  1. Prepare the beef broth a day before and set aside without clarifying.

  2. Remove the breast meat from the fowl, chop the rest with giblets, and mash roughly.

Make the soup

  1. Combine the chopped fowl and giblets in a stock-pot, moisten with cold broth, and heat over low fire.

  2. Gradually add 1 pint of water and skim carefully until boiling.

  3. Add the pot-au-feu vegetables and breast meat, then bring to a boil again.

  4. Reduce heat and simmer for 2 hours.

  5. Remove from heat, strain the liquid, and let it cool.

Finish and serve

  1. Once cool, clarify the broth and finish with selected vegetables and strips of breast meat.

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.

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. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Beef + cabbagetop 15% of all pairs
    Smell alikemoderate
    Cooked together872 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Cabbage + meattop 26% of all pairs
    Smell alikelow
    Cooked together292 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Fowl
Gives the broth its body and rich chicken flavour as it simmers.
Beef broth
Forms the liquid base that carries the flavour of the whole soup.
Breast meat
Adds tender cooked meat to the finished soup as a garnish-style component.
Vegetables for pot-au-feu
Add sweetness and aroma to the broth during the long simmer.

The step that matters

Skim carefully until boiling. Skimming removes coagulated proteins and fat as the liquid heats, which keeps the broth clear and free of cloudiness.

Swap the cabbage

How well each one fits the dish's main ingredients (beef, meat):

  1. Potatofits better
  2. Onionfits better
  3. Tomatofits better
  4. Cabbagethe original

Fit is the average pairing score against beef, meat. 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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