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Ghigkex Broth

A broth made by simmering half a chicken with rice, pepper, and salt in cold water until the meat falls off the bones.

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

Ghigkex Broth

Ingredients

Directions

  1. Place half the chicken in a stewpan with the rice, pepper, and salt.

  2. Cover with cold water and boil slowly until the meat falls from the bones.

  3. Remove the chicken, leaving the rice in the broth, 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.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 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

Chicken
Gives the broth its meaty flavor and body as it simmers.
Rice
Releases starch that gives the broth a slightly thicker body.

The step that matters

Boil slowly until the meat falls from the bones. A gentle simmer lets collagen in the connective tissue break down slowly, so the meat becomes tender. A hard boil tightens muscle fibers and toughens the meat while the broth turns cloudy.

“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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