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Chicken Broth En Marmite

A clear chicken broth simmered with cloves, shallot, parsley, and water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Broth En Marmite

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the broth

  1. Place the chicken in a small pot with cloves, shallot, parsley, and water.

  2. Bring to a simmer and let it gently stew for 4 to 5 hours.

  3. Add salt and pepper to taste.

  4. If desired, thicken with a little cornflour.

Strain and serve

  1. Strain through a fine sieve and serve with parsley sprinkled on top.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 meaty flavour and body as it simmers.
Cornflour
Thickens the liquid slightly when added, giving it a looser, more body-filled texture.

The step that matters

Gentle simmering. Bringing the pot to a hard boil instead of a gentle simmer can make the broth cloudy and greasy, because the fat and proteins emulsify and the meat toughens. A slow, gentle simmer keeps the broth clear and tender.

Swap the clove

How well each one fits the dish's main ingredients (chicken, shallot, parsley, pepper):

  1. Thymefits better
  2. Tarragonfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against chicken, shallot, parsley, pepper. 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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