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Turkey Giblets, À LA Chipolata

A savory stew of turkey giblets, bacon, onions, carrots, turnips, and sausages simmered in broth.

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

Turkey Giblets, À LA Chipolata

Ingredients

Directions

Prepare the giblets

  1. Singe the pinions and legs.

  2. Remove the hard skin from the gizzards and cleanse the gizzards.

  3. Scald the giblets in boiling water, drain them, and wipe them dry.

Brown and thicken

  1. Place the giblets in a stewpan with butter and bacon, set the stewpan on high heat, and season the giblets.

  2. Fry the giblets until nicely colored, then drain the fat.

  3. Sprinkle the giblets with flour and moisten them with broth.

  4. Stir until the mixture boils, then reduce the heat to moderate and cook for one hour.

Add vegetables and finish

  1. Add the onions, carrots, turnips, parsley, and aromatics.

  2. Add the cognac and cover the stew.

  3. Simmer with warm ashes on the lid.

  4. Add the sausages and turkey livers, and continue boiling.

  5. Serve the stew in a deep dish.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Butter
Adds richness and helps the giblets brown in the pan.
Flour
Thickens the cooking liquid into a gravy-like sauce.
Bacon
Renders fat and adds savory, smoky flavor to the base.
Onions
Soften during simmering and add sweetness and body to the stew.
Carrots
Add sweetness and color while holding their shape in the stew.
Cognac
Adds aromatic depth to the braising liquid.

The step that matters

Fry the giblets until nicely colored. Browning the meat through the Maillard reaction builds deep savory flavor that later simmering cannot fully create. Pale giblets give a flat, boiled-tasting stew.

Swap the onion

How well each one fits the dish's main ingredients (turkey, liver, butter, flour, carrot, turnip, parsley):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against turkey, liver, butter, flour, carrot, turnip, 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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