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Chicken Broth

A simple chicken broth with rice, parsley, and optional onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 and bones into small pieces.

  2. In a saucepan, combine the chicken, bones, giblets, water, and salt.

  3. Simmer gently for three hours.

  4. Strain the broth and skim off all traces of grease.

  5. For added flavor, include an onion while cooking the broth.

Finish and serve

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

  2. Omit the rice if desired.

  3. Stir in the 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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

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

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

What each ingredient does

Chicken
Releases meat flavor and collagen, giving the broth its savoury taste and body.
Rice
Releases a little starch that gives the broth a slightly fuller body.
Onion
Adds sweet, savoury aromatic notes to the broth as it cooks.

The step that matters

Simmer gently for three hours. Boiling vigorously churns fat and proteins into the liquid, making the broth cloudy and greasy. A gentle simmer lets fat rise and proteins settle, so the broth stays clear and easy to skim.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (chicken, rice, parsley):

  1. Carrotfits better
  2. Potatofits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against chicken, rice, 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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