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Chicken or Turkey Bone Soup

A bone broth soup made from chicken or turkey bones, onion, potato, lemon, curry, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken or Turkey Bone Soup

Ingredients

Directions

Make the stock

  1. Remove meat from bones and crush bones and carcass.

  2. Cover with water and let simmer for three hours.

  3. Strain the mixture, then add the onion and grated potato.

  4. Return to heat and cook slowly for 30 minutes.

Finish and serve

  1. Add lemon juice, salt, pepper, and curry powder.

  2. Rub together butter and flour, then stir into the soup.

  3. Press through a sieve, reheat, 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.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potato
Grated potato breaks down during simmering and adds body and thickness to the soup.
Flour
Flour rubbed with butter thickens the soup as it heats, giving it a smoother body.
Butter
Butter adds richness and mouthfeel and helps the flour blend in without lumps.
Lemon juice
Lemon juice adds acidity that brightens the flavour of the rich broth.

The step that matters

Stirring the butter and flour into the soup. Flour added directly to hot liquid can clump. Rubbing it with butter first coats the starch particles so they disperse more evenly and thicken smoothly when stirred in.

Swap the lemon

How well each one fits the dish's main ingredients (meat, onion, potato, pepper, butter, flour):

  1. Avocadofits better
  2. Limefits about as well
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against meat, onion, potato, pepper, butter, flour. 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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