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Chicken Broth

A clear broth made by simmering a whole fowl with water, bread crust, mace, 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: Bread and mace are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,005 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Chicken Broth

Ingredients

Directions

Prepare the fowl

  1. Skin the fowl and remove all fat.

  2. Break the bones into pieces using a rolling pin.

Simmer the broth

  1. Place the bones in a pot with 2 quarts of water, the crust of bread, and the blade of mace.

  2. Boil slowly for 5 to 6 hours, skimming occasionally.

  3. Pour off the broth, then add 1 quart of boiling water to the bones.

  4. Cover and boil softly until flavorful.

  5. Strain the broth and season with coarse sea salt.

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. Bread + macetop 24% of all pairs
    Smell alikelow
    Cooked together3,005 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Fowl
Provides the bones and meat that release flavor and body into the broth as it simmers.
Bread crust
Adds a little body and helps soften and clarify the broth during long simmering.

The step that matters

Boil slowly for 5 to 6 hours, skimming occasionally. A gentle simmer extracts flavor and gelatin without clouding the broth. A hard boil emulsifies fat and impurities into the liquid, making it cloudy and greasy, so skimming foam keeps it clear.

“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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