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ERANCATELLl's Cheap Kind Op Chicken Broth

A simple chicken broth made with necks, feet, gizzard, herbs, and sago or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

ERANCATELLl's Cheap Kind Op Chicken Broth

Ingredients

Directions

Prepare

  1. Pound the chicken necks and feet in a cloth to break the bones.

  2. Combine the necks, feet, and chopped gizzard in a saucepan with 1 quart of water.

Make the broth

  1. Bring to a boil, skimming carefully.

  2. Add thyme, parsley, salt, onion, and celery, then simmer gently for 1 hour.

  3. Strain the broth and return it to the saucepan.

Finish

  1. Add sago and boil gently for 15 minutes.

  2. Alternatively, add boiled rice instead of sago and skip the second boiling.

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.

  1. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Thyme + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  5. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Chicken necks
Bones and connective tissue release flavour and body into the broth as they simmer.
Chicken feet
Their collagen-rich skin and bones give the broth a gelatinous, fuller body.
Chicken gizzard
Adds savoury, meaty depth to the broth during simmering.
Sago
Thickens the broth slightly as its starch gelatinises during gentle boiling.

The step that matters

Skimming the broth as it comes to a boil. Skimming removes coagulated proteins and fat that would otherwise cloud the broth and give it a greasy, muddy taste.

Swap the onion

How well each one fits the dish's main ingredients (chicken, thyme, parsley, celery, rice):

  1. Carrotfits better
  2. Leekfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, thyme, parsley, celery, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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