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Chicken Broth

A clear soup made by simmering chicken, onion, peppercorns, mace, and salt in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chicken Broth

Why it works: Onion and mace are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,078 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Chicken Broth

Ingredients

Directions

Prepare the fowl

  1. Draw the fowl and save all the giblets.

  2. Chop the fowl into small joints.

  3. Scald and skin the feet, and clean the giblets.

  4. Put the fowl joints and giblets into a saucepan and cover with cold water.

  5. Bring to a boil, then strain off the water.

Make the broth

  1. Add 2 quarts of cold water, the peeled and sliced onion, and seasoning.

  2. Simmer gently for 4 hours, skimming as necessary.

  3. Strain and let cool before removing the fat.

  4. Skim off all the fat and reheat.

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. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Fowl
Provides the meat, bones and connective tissue that give the broth its body and flavour.
Onion
Adds aromatic sweetness and savory depth to the broth as it simmers.

The step that matters

Bring to a boil, then strain off the water. Briefly boiling and discarding the first water pulls out blood and impurities that would otherwise cloud the broth and add off-flavours. Starting with fresh cold water gives a cleaner, clearer result.

“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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