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Chicken Broth

A clear broth made from chicken pieces, water, rice, parsley, and salt.

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

Make the broth

  1. Chop the chicken bones and place the chicken, bones, and giblets in a saucepan with the water and salt.

  2. Simmer gently for three hours.

  3. Strain and skim the broth, removing all traces of grease.

Finish and serve

  1. Return the broth to the saucepan, add the rice, and cook for twenty minutes.

  2. Stir in the chopped parsley and serve.

  3. Omit the rice if desired.

  4. For added flavor, include an onion cooked in the broth.

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

Chicken
Gives the broth its main meat flavor and body as it simmers.
Rice
Thickens the broth slightly and adds body as it cooks.
Water
Extracts flavor and gelatin from the chicken and bones as the broth simmers.

The step that matters

Skim the broth. Fat that is not removed after straining stays suspended in the liquid and makes the broth greasy and cloudy. Skimming while the broth is hot and again after straining removes most of it.

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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