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Soup

Chicken Broth

A clear soup made by simmering chicken bones in water with salt and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chicken Broth

Why it works: Chicken and white pepper work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Broth

Ingredients

Directions

Make the broth

  1. Place the chicken bones in a pan and cover with cold water.

  2. Add salt and white pepper.

  3. Simmer very slowly for four hours.

Strain and serve

  1. Strain the broth.

  2. Remove any fat from the top 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.

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. Chicken + white peppertop 31% of all pairs
    Smell alikelow
    Cooked together738 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Bones of a chicken
Release collagen and flavor during the long simmer, giving the broth body and savoriness.

The step that matters

Simmer very slowly. Keeping the liquid at a gentle simmer rather than a rolling boil keeps the broth clear. Vigorous boiling breaks up fat and fine particles, which cloud the liquid and make it greasy.

“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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