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Giblet Soup

A hearty soup made with poultry giblets, chicken feet, beef shin, spices, herbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 2,225 recipes mention both. Both carry terpineol, which smells pine, woody. The science ↓

Giblet Soup

Ingredients

Directions

Make the stock

  1. In a large pot, combine giblets, chicken feet, and shin of beef.

  2. Add cloves, mace, peppercorns, and sweet herbs.

  3. Cover with water and bring to a boil.

  4. Reduce heat and simmer for 4 hours.

Finish and serve

  1. Skim off any fat, then strain the soup.

  2. Add soy sauce and cayenne pepper.

  3. Serve hot in a tureen.

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 aroma chemistry they share, and how many recipes mention both.

  1. Thyme + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + winter savorytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Winter savory + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together455 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Lemon + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together957 recipes

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

  5. Lemon + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 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

Giblets
Give the soup its main poultry flavour and body as they simmer.
Chicken's feet
Release collagen during long simmering, giving the broth body and a silky mouthfeel.
Shin of beef
Adds meaty depth and savoury richness to the broth during long simmering.
Sweet herbs
Infuse the broth with aromatic herbal notes during simmering.

The step that matters

Skim off any fat. Fat rises to the surface of a long-simmered broth and can make the soup greasy and cloudy if left in. Skimming before straining keeps the final soup clear and clean-tasting.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (chicken, beef, clove, lemon, thyme, winter savory, marjoram):

  1. Rosemarybetter flavor fit
  2. Sagebetter flavor fit
  3. Tarragonbetter flavor fit
  4. Macethe original

Fit is the average pairing score against chicken, beef, clove, lemon, thyme, winter savory, marjoram. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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