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Chickex Broth

A clear broth made by simmering a whole fowl with optional vegetables and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chickex Broth

Ingredients

Directions

Prepare the fowl

  1. Pluck and prepare the fowl by singeing it with a blazing newspaper, straw, or dry grass.

  2. Remove all refuse, including entrails, oil bag, crop, and lungs.

  3. Wash the fowl well in cold water, then cut it up and disjoint it.

Make the broth

  1. In a pot, add 4 cups of cold salted water for each pound of chicken and simmer for 2 hours.

  2. After simmering, boil for an additional 2 hours.

  3. Add 1 tablespoon of rice or bread crumbs for each quart of water.

  4. If using, add 1 tablespoon of each vegetable (onions, garlic, carrots, celery, parsley) when the broth first starts to cook.

Finish and serve

  1. Strain the broth, remove the fat, and serve hot.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Fowl
Provides the meat and flavour that give the broth its body and taste.
Rice or bread crumbs
Starch that thickens the broth slightly and gives it more body.

The step that matters

Skimming and straining the broth. Fat and fine particles rise and mix into the liquid during long simmering. Removing the fat and straining keeps the broth clear and prevents a greasy, cloudy result.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (chicken, rice, garlic, carrot, celery, parsley):

  1. Leekfits better
  2. Potatofits about as well
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against chicken, rice, garlic, carrot, celery, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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