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Chicken Broth

A clear broth made by simmering chicken or giblets with water, salt, and ground rice, finished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Broth

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 ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Cut the chicken or giblets into moderately small pieces and break the bones.

Make the broth

  1. Put the chicken, water, and salt into a saucepan and bring to a boil.

  2. Simmer for about 3 hours.

Thicken and serve

  1. Mix the ground rice with a little cold milk to form a smooth paste.

  2. Strain the broth, removing all grease, and pour it over the rice, stirring continuously.

  3. Simmer again for 15 minutes.

  4. Stir in the finely chopped parsley 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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  3. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Ground rice
Thickens the broth into a lightly body-rich texture as its starch gelatinizes during simmering.
Chicken
Releases flavor and gelatin into the water during long simmering, giving the broth its body and taste.

The step that matters

Removing the grease after straining. Fat floats on the surface of a long-simmered broth and can make it greasy and heavy. Skimming or straining it off before adding the rice gives a clean, smooth result.

Swap the parsley

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

  1. Turmericfits better
  2. Garlicfits better
  3. Corianderfits better
  4. Parsleythe original

Fit is the average pairing score against chicken, 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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