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Chicken Broth

A clear liquid made by simmering a chicken body and legs with mace, onion, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Broth

Why it works: Mace and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,078 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Remove the skin and rump from the fowl.

  2. Place the body and legs in the water used for boiling.

Simmer

  1. Add the mace, onion, and peppercorns.

  2. Simmer until the broth has a pleasant flavor.

  3. If the broth is too concentrated, add a little more water.

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. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Body and legs of a fowl
Provides the meat and collagen that give the broth body and savory flavor as it simmers.
White peppercorns
Add a mild, warm aroma that gently seasons the broth during simmering.
Onion
Adds a subtle sweet aroma that rounds out the broth's flavor.

The step that matters

Simmering until flavor is pleasant. Simmering slowly extracts flavor and gelatin from the meat and bones. Boiling hard can make the broth cloudy and greasy, so keep the heat gentle and taste as it cooks.

“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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