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Chicken Broth

A simple chicken broth made by simmering chicken, water, barley or rice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chicken Broth

Why it works: Chicken and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 265 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Broth

Ingredients

Directions

  1. Cut up the chicken.

  2. Place it in a pot with the cold water, barley or rice, and salt.

  3. Cover and let it simmer for 1 hour.

  4. Add pepper to taste.

  5. Optionally, serve the chicken on a plate with pieces of butter on top.

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 + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together265 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Barley + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together897 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: piperonal (bitter, coconut).

  5. Barley + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together481 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
Simmering breaks down connective tissue and releases flavor, giving the water the body and taste of broth.
Pearl barley or rice
Releases starch as it cooks, slightly thickening the broth and adding a soft, chewy texture.

The step that matters

Simmer gently, do not boil hard. A gentle simmer keeps the broth clear and lets fat separate cleanly. A hard rolling boil churns fat and impurities into the liquid, making it cloudy and 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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