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Chicken Broth

A clear broth made by simmering chicken, bone, onions, carrots, parsley, salt, and water for several hours.

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

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Broth

Ingredients

Directions

  1. Place the fowl, bone, onions, carrots, parsley, salt, and water in a well-closed saucepan.

  2. Bring to a boil, then skim off any foam.

  3. Reduce heat and simmer gently for 5 to 6 hours until the broth is rich and flavorful.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

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

What each ingredient does

Fowl
Releases gelatin and flavor into the water, giving the broth body and savoriness.
Beef or veal bone
Adds gelatin and deep meaty flavor during the long simmer.
Onions
Contribute sweetness and aromatic depth to the broth.
Carrots
Add gentle sweetness and aroma to the broth.

The step that matters

Skimming the foam after the boil. Foam carries coagulated proteins and impurities that can make the broth cloudy and off-flavored. Skimming keeps it clear and clean-tasting.

Swap the onion

How well each one fits the dish's main ingredients (beef, carrot, parsley):

  1. Parsnipfits better
  2. Turnipfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against beef, carrot, parsley. 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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