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Chicken Broth

A clear broth made by simmering a whole chicken with water, rice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Broth

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Clean the chicken and remove any fat.

  2. Cut the chicken into pieces.

  3. Place the pieces in a saucepan with 1 quart of water for each pound of chicken.

Make the broth

  1. Simmer until the meat is tender, about 4 hours.

  2. Remove the chicken breast.

  3. Strain the broth through a sieve.

  4. Let the broth sit until the grease rises.

  5. Remove the grease.

Finish and serve

  1. Return the broth to the saucepan.

  2. Add the diced chicken breast and rice.

  3. Season with salt and pepper.

  4. Cook until the rice is tender.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Whole chicken
Gives the broth its meaty flavor and body as it simmers for hours.
Rice
Absorbs liquid and softens, adding body and a little thickness to the broth.

The step that matters

Letting the grease rise before removing it. Fat from the chicken floats on the surface as the broth cools. Letting it separate lets you lift it off cleanly, so the finished broth is clear and not greasy.

“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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