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
Boil the dark meat of half a chicken in 1 quart of water.
Add 1 teaspoon of rice or barley and skim off the fat.
Cook until the rice or barley is well done.
Serve with a few narrow strips of toasted bread, not too brown.
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.
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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Chicken + meattop 13% of all pairsSmell alikelowCooked together2,449 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Rice + breadtop 13% of all pairsSmell alikemoderateCooked together1,259 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Meat + ricetop 13% of all pairsSmell alikemoderateCooked together1,481 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Chicken + breadtop 14% of all pairsSmell alikemoderateCooked together2,258 recipes
Shared aroma: ethyl caproate (fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken dark meat
- Releases flavour and body into the water as it simmers, giving the broth its base.
- Rice or barley
- Adds body and a mild starchy thickness to the broth as it cooks until soft.
The step that matters
Skim off the fat. Fat that is not removed while the broth simmers floats on the surface and makes the broth greasy and cloudy. Skimming early keeps it clear and light.
“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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