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Chicken Broth

A simple chicken broth made with barley, peppercorns, 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: Chicken and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 265 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Divide the chicken into joints, reserving the breast for another dish.

  2. Place the chicken in a saucepan with cold water, peppercorns, salt, and barley.

Simmer

  1. Bring to a boil slowly, skimming thoroughly.

  2. Simmer very slowly for two hours.

Finish

  1. Strain through a wire strainer 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 + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together265 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Chicken
Provides the meat and body that flavour the broth during the long simmer.
Pearl barley
Adds body and a mild thickening effect as it softens in the liquid.
Peppercorns
Release aromatic pungency into the broth during simmering.

The step that matters

Bring to a boil slowly, skimming thoroughly. Bringing the liquid up gently lets proteins and fats rise to the surface as foam, where they can be skimmed away. Rapid boiling breaks them up and cloudies the broth.

“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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