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Chicken Broth

A clear broth made by simmering a whole chicken with water, salt, pepper, and rice.

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 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

Prepare the chicken

  1. Dress and clean the chicken; remove skin and fat, disjoint, and wipe with a wet cloth.

  2. Put the chicken into a stewpan and cover with cold water.

Make the broth

  1. Heat slowly to boiling point, skim, and cook until the meat is tender.

  2. When half done, season with salt and pepper.

  3. Strain the broth and remove the fat; there should be about 3 pints of stock.

Add the rice

  1. Reheat the stock to boiling point, add the rice, and cook until the rice is soft.

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

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

  2. Pepper + ricetop 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

Whole chicken
Provides the meat and body that flavour the stock as it simmers.
Washed rice
Thickens the broth slightly as its starch softens during cooking.

The step that matters

Heat slowly to boiling point and skim. Starting with cold water and heating gently lets impurities and fat rise to the surface where they can be skimmed off. Rapid boiling emulsifies fat into the liquid, making the broth cloudy and 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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