Name: Chickex Broth
Ingredients: ½ chicken; 1 quart cold water; 1 tablespoon rice

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 ↓

Chickex Broth

Ingredients

½ chicken
1 quart cold water
1 tablespoon rice

Directions

In a pot, combine the chicken and cold water.
Boil until the chicken is thoroughly cooked.
Strain the broth and season to taste.
For mutton broth, use 1 pound of mutton instead of chicken.

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.

Chicken + ricetop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

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

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

What each ingredient does

Chicken: Provides the meat and flavor that give the broth its body and taste.
Rice: Adds body and a little starch, slightly thickening the broth.

“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.