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Chicken Broth

A simple chicken broth made with chicken, water, rice, and salt, simmered for hours.

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 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 ↓

Chicken Broth

Ingredients

Directions

Prepare the broth

  1. Remove the skin from the chicken.

  2. Add the chicken to 2 quarts of water in a pot.

  3. Bring to a boil and skim off any foam.

  4. Add 1 tablespoon of rice and 1 teaspoon of salt.

  5. Reduce heat and simmer for 2 hours.

Chill and reheat

  1. For best results, prepare the broth a day in advance.

  2. Refrigerate overnight, then remove the fat.

  3. Reheat the broth and simmer for an additional hour.

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 + 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 bones that release flavour and body into the water as it simmers.
Rice
Adds a little body and starch to the broth as it cooks.

The step that matters

Skimming the foam after boiling. Foam is made of coagulated proteins and impurities that rise to the surface. Skimming it early keeps the broth clearer and cleaner in flavour.

“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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