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Chicken and Beep Broth

A broth made from chicken and beef, simmered for hours and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Beep Broth

Ingredients

Directions

Prepare

  1. Cut the chicken and beef into small pieces.

Make the broth

  1. Boil in water to cover for four hours.

  2. Strain the broth through a colander.

  3. Add coarse sea salt and let cool.

  4. Remove all fat from the surface.

Serve

  1. In a coffee cup, place 2 teaspoons of the broth and fill with boiling water.

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 + beeftop 4% of all pairs
    Smell alikestrong
    Cooked 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
Provides the main flavor and body of the broth as it simmers.
Lean beef
Adds deeper meaty flavor to the broth during the long simmer.

The step that matters

Remove all fat from the surface. Fat that is not skimmed from the cooled broth floats and makes the liquid greasy. Removing it leaves a clearer, 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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