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Soup

Giblet Soup

A hearty soup made from chicken giblets, herbs, and a roux, finished with wine and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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

Prepare the broth

  1. Split the heads and cut the gizzards and necks into bite-sized pieces.

  2. Crack the bones of the legs and place them in a stew pan with cold water.

  3. Bring to a boil, skimming off any scum that rises.

  4. Add the herbs and spices tied in a muslin bag, and simmer gently for 1.5 to 2 hours until the gizzards are tender.

  5. Remove the giblets with a skimmer and keep warm in a tureen.

Make the soup

  1. In a clean stew pan, melt the butter and stir in enough flour to form a paste.

  2. Gradually add a ladleful of the giblet broth, stirring continuously, then add the rest of the broth.

  3. Boil for about 10 minutes, stirring to prevent burning, then strain through a fine sieve into a basin.

  4. Return the soup to the stew pan, season with wine, mushroom ketchup, and salt, and bring to a boil.

  5. Add the giblets back to the soup to heat through, and serve.

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. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Marjoram + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Giblets
Provide the meat and body of the soup, with gizzards turning tender during simmering.
Butter
Melts with flour to form a roux that thickens the broth.
Flour
Forms a paste with butter that thickens the soup as it is stirred in.
Wine
Adds acidity and depth of flavour when added to the seasoned soup.
Mushroom ketchup
Adds savoury, umami depth to the finished soup.

The step that matters

Stirring the roux and adding the broth gradually. Adding broth slowly while stirring keeps the flour paste smooth and prevents lumps. Stirring during the boil also stops the flour from scorching on the bottom of the pan.

“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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