Name: Chickeim Broth
Ingredients: ½ chicken; 3 cups cold water; ¼ teaspoon salt; 2 teaspoons rice or pearl

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 ↓

Chickeim Broth

Ingredients

½ chicken
3 cups cold water
¼ teaspoon salt
2 teaspoons rice or pearl

Directions

Place half a chicken in a pot.
Pour 3 cups of cold water over the chicken.
Add ¼ teaspoon of salt and 2 teaspoons of rice or pearl.
Bring to a boil, then simmer until the chicken is cooked through.

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 flavour that give the broth its body and taste.
Rice or pearl: Adds body and a little starch, lightly thickening the broth as it cooks.

“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.