Skip to main content
Main

Chicken Broth

A clear soup made by simmering a young chicken with onion, peppercorns, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Chicken Broth

Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chicken Broth

Ingredients

Directions

Make the broth

  1. Boil the chicken until just cooked, then remove it from the pot.

  2. Cut off the white meat and set it aside for another dish.

  3. Return the bones and legs to the pot with the onion, peppercorns, and salt.

  4. Boil for over two hours, then strain the broth.

Finish and serve

  1. Remove any fat from the surface and serve.

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 + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Chicken
Its bones and legs release flavour and gelatin into the water as they simmer.
Onion
Adds aromatic sweetness and savory depth to the broth.
Peppercorns
Contribute a mild, warm aroma as the broth simmers.

The step that matters

Removing the fat from the surface. Fat rises and collects on top of a simmered broth. Skimming it before serving keeps the broth clear and stops it tasting 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.

More chicken broth recipes

for the Sick 3with Rice 3 See all 336 →

You might also like

Chicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipesChicken PattiesChicken Patties46 recipes