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Chicken Broth or Sour

A simple chicken broth made by simmering a whole chicken with water, salt, and optional rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 or Sour

Ingredients

Directions

Prepare

  1. Pick and draw the chicken, then cut it into pieces and wash them.

  2. Place the chicken pieces in a saucepan with 4 cups of water.

Cook

  1. If using, add ⅓ cup of rice to the saucepan with the chicken.

  2. Boil slowly for about 1.5 hours.

  3. Skim off any foam and season with coarse sea salt.

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. 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
Releases flavor, gelatin and body into the water as it simmers, giving the broth its savor.
Water
Acts as the cooking medium that extracts flavor and collagen from the chicken into a liquid broth.
Rice
Thickens the broth slightly as its starch releases during simmering.

The step that matters

Boil slowly rather than rapidly. A gentle simmer keeps the broth clear and lets flavor and gelatin extract steadily. Vigorous boiling emulsifies fat and fine particles into the liquid, making it cloudy and greasy, and skimming foam early keeps the result clean.

“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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