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Chicken Broth

A clear broth made by simmering a whole fowl or its joints with water, mace, onion, herbs, salt, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Broth

Why it works: Mace and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,078 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Place the fowl or joints in a saucepan with water.

  2. Add mace, onion, sweet herbs, salt, and peppercorns.

Simmer and strain

  1. Simmer gently for 1.5 hours, skimming the broth regularly.

  2. Strain the broth and cool it.

  3. Remove the fat from the top before serving.

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. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Fowl
Provides the meat, skin, and bones that release flavour and gelatin into the broth.
Water
Acts as the cooking liquid that extracts flavour from the fowl and aromatics.
Onion
Adds savoury, aromatic depth to the broth as it simmers.

The step that matters

Simmer gently. A rolling boil makes the broth cloudy and can emulsify fat into it. Gentle simmering keeps the broth clear, and regular skimming removes scum and excess fat that would otherwise spoil its flavour and appearance.

“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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