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Chicken Tea

A clear chicken broth made by simmering a thigh and leg, seasoned with salt, and served over bread pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓

Chicken Tea

Ingredients

Directions

Make the broth

  1. Place the chicken thigh and leg in a covered saucepan with 1 pint of cold water.

  2. Simmer over medium heat for 20 minutes.

  3. Skim the surface, add ¼ teaspoon of coarse sea salt, and strain the liquid.

Prepare the bread

  1. Cut the slice of bread into small pieces.

  2. Pour some of the chicken tea over the bread pieces.

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 + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Chicken thigh
Releases savoury flavour and collagen that gives the broth body.
Chicken leg
Adds savoury flavour and collagen that gives the broth body.
Bread
Soaks up the broth and turns soft, giving the dish a tender texture.

The step that matters

Simmer gently, do not boil. A hard rolling boil churns fat and proteins into the liquid, making the broth cloudy and greasy. Gentle simmering keeps it clear, and skimming the surface removes the foam and fat that rise.

“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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