Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Chicken and Beef Broth
Ingredients
Directions
Make the broth
Cut the chicken and beef into small pieces.
Boil in water to cover for four hours.
Strain the broth through a colander.
Finish and serve
Add salt to taste and let it cool.
Remove all fat from the surface.
To serve, place 2 teaspoons of broth in a coffee cup and fill with boiling water.
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.
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Chicken + beeftop 4% of all pairsSmell alikestrongCooked together2,148 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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 main poultry flavor and body as it simmers.
- Lean beef
- Adds meaty flavor to the broth while it simmers.
The step that matters
Remove all fat from the surface. Fat that rises while the broth simmers and cools can make it greasy and cloudy. Skimming it off leaves a cleaner, lighter broth.
“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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