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Soup

Chicken Broth

A clear soup made by simmering a whole chicken or its joints with herbs, onion, mace, peppercorns, and salt.

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 or joints in a saucepan with all ingredients.

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

Strain and serve

  1. Strain the broth and cool it until needed.

  2. Remove the fat from the top before warming up the desired amount to serve.

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 meat flavour, collagen and gelatin into the water, giving the broth body and savour.
Onion
Adds savoury depth and a mild sweetness as it cooks slowly in the liquid.
Mace
Contributes a warm, aromatic spice flavour to the broth.
Sweet herbs
Infuse the broth with fresh, green aromatic notes during the long simmer.
Peppercorns
Add a gentle, pungent spiciness that rounds out the broth's flavour.

The step that matters

Simmer gently for 1.5 hours. A hard boil churns fat and fine particles into the liquid, making the broth cloudy and greasy. A slow simmer lets fat rise for skimming and keeps the broth clear and clean-tasting.

“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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