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Chicken Broth

A clear soup made by simmering a whole fowl or its joints with water, mace, onion, herbs, salt, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Broth

Why it works: Mace and onion 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

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Use an old fowl not suitable for eating or inferior joints of a young fowl.

  2. Place the fowl or joints in a pot with water.

Simmer and strain

  1. Add the mace, onion, sweet herbs, salt, and peppercorns.

  2. Simmer gently until the flavors meld, about 1-2 hours.

  3. Strain the broth before serving.

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. Mace + oniontop 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, skin and bones that give the broth its body and savory flavor.
Water
Acts as the cooking liquid that extracts flavor and gelatin from the fowl.
Onion
Adds aromatic sweetness and depth to the broth as it simmers.

The step that matters

Simmer gently. A gentle simmer extracts flavor and collagen slowly while keeping the broth clear. A hard boil makes it cloudy and greasy by emulsifying fat and breaking up solids.

“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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