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Chicken Broth

A clear broth made by simmering chicken meat and bones in water with salt, optionally adding soaked rice or tapioca.

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. Place the bones and chicken meat in a pot with cold water.

  2. Skim the surface thoroughly when it comes to a boil.

Simmer and strain

  1. Add salt and simmer for three hours.

  2. Strain the broth and serve.

Finish with optional rice or tapioca

  1. If using, add soaked rice or tapioca to the strained broth and return to the heat.

  2. Boil for an additional 30 minutes.

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. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chicken meat
Adds meaty flavour to the broth as it simmers in the water.
Chicken bones
Release collagen that turns into gelatin, giving the broth body and mouthfeel.
Rice or tapioca
Starch that slightly thickens the broth as it heats.

The step that matters

Skim the surface thoroughly when it comes to a boil. Coagulated proteins and fat rise to the surface as the water heats. Removing them early keeps the broth clear and prevents a cloudy, greasy result.

“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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