Skip to main content
Main

Chicken Broth

A clear broth made by simmering chicken, onion, salt, peppercorns, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
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

  1. Cut the chicken into joints.

  2. Remove as much fat as possible.

  3. Cover the chicken with cold water and let it sit for 30 minutes.

Cook the broth

  1. Place the chicken on the stove and heat slowly.

  2. Simmer until the meat separates from the bones, adding salt, peppercorns, and the small onion while cooking.

Finish and serve

  1. Strain the broth before serving.

  2. Remove the fat.

  3. Add a little well-cooked rice.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Old chicken
Provides the meat and bones that release flavour and body into the broth as it simmers.
Well-cooked rice
Adds body and thickness to the broth as the starch softens and dissolves into the liquid.
Small onion
Contributes savoury aroma and sweetness to the broth during simmering.

The step that matters

Heat slowly. Starting over gentle heat lets fat and proteins release gradually, so the broth stays clear. Boiling hard emulsifies fat and clouds the liquid.

Swap the onion

How well each one fits the dish's main ingredients (chicken, rice):

  1. Potatofits better
  2. Tomatofits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against chicken, rice. Candidates are from the same food group and used in at least 100 recipes.

“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.

More chicken broth recipes

for the Sick 3with Rice 3 See all 336 →

You might also like

Chicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesRice FrittersRice Fritters84 recipesChicken PanadaChicken Panada75 recipes