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Chicken Broth

A clear soup made by simmering fowl, herbs, mace, onion, salt, peppercorns, and water for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Broth

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

  1. Place the fowl and all ingredients in a saucepan with the water.

  2. Simmer gently for 1.5 hours, skimming the broth carefully.

  3. Strain the broth and cool it until needed.

Serve

  1. Remove the fat from the top before warming up the desired amount.

  2. Serve with a little toast.

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. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked 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
Releases flavour and gelatin into the water, giving the broth body and savour.
Sweet herbs
Add aromatic flavour that infuses into the simmering liquid.
Onion
Adds savoury sweetness and aroma as it softens and releases flavour into the broth.
Peppercorns
Contribute a mild, warm aroma and gentle spiciness to the broth.

The step that matters

Simmer gently and skim. A rolling boil emulsifies fat and cloudies the broth, while gentle simmering keeps it clear. Skimming removes foam and impurities that would otherwise taint the flavour.

“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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