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Sauce

A sauce made from chicken giblets, flour, and giblet cooking liquid, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sauce

Ingredients

Directions

Prepare the giblets

  1. Put the giblets in a saucepan and cover with cold water.

  2. Simmer gently while the chicken roasts.

  3. Chop the giblets finely.

Make the sauce

  1. In the roasting pan, add flour and stir over heat for 5 minutes.

  2. Add 2 cups of the giblet cooking liquid and stir until it boils.

  3. Add the chopped giblets, pepper, and salt, and serve in a boat.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Thickens the sauce as it is cooked with the pan juices and liquid.
Giblets
Provide the main flavour and body of the sauce once simmered and chopped.

The step that matters

Stirring the flour in the roasting pan. Cooking the flour in the fat and juices for several minutes cooks out its raw taste and helps it thicken smoothly when liquid is added. Stir steadily so it does not scorch or form lumps.

“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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