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Rabbit Broth

A clear broth made by simmering rabbit, bones, 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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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 ↓

Rabbit Broth

Ingredients

Directions

Prepare

  1. Skin and clean the rabbit, then disjoint it.

Make the broth

  1. Place the rabbit in a saucepan with the bones, onions, carrots, parsley, salt, and enough water to cover.

  2. Bring to a boil over medium heat, skimming frequently.

  3. Reduce heat and simmer for 5 to 6 hours.

Serve

  1. Strain the broth into a soup tureen 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.

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

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

  4. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Young rabbit
Provides the main flavor and body of the broth as it simmers.
Veal or beef bones
Release gelatin and savory flavor into the water during long simmering.
Onions
Add sweetness and aromatic depth to the broth.
Carrots
Contribute gentle sweetness and color to the broth.

The step that matters

Skimming during the boil. Foam and fine impurities rise to the surface as the water heats. Skimming them early keeps the broth clear and prevents off flavors from being reabsorbed during the long simmer.

Swap the onion

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

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

Fit is the average pairing score against rabbit, veal, 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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