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
Make the broth
Place the fowl or joints in a saucepan.
Add water, mace, onion, sweet herbs, salt, and peppercorns.
Simmer gently for 1½ hours, skimming the broth carefully.
Strain and serve
Strain the broth and cool it until needed.
Remove the fat from the top before warming and serving.
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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Mace + oniontop 17% of all pairsSmell alikelowCooked 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
- Fowl
- Gives the broth its main body and rich chicken flavour as it simmers.
- Water
- Acts as the cooking liquid that draws flavour and gelatin out of the fowl.
- Onion
- Adds savoury sweetness and aroma to the simmering broth.
The step that matters
Simmer gently and skim. A gentle simmer keeps the broth clear, while a hard boil makes it cloudy and emulsifies fat into it. Skimming removes foam and impurities that would otherwise cloud the broth and taste bitter.
“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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