Giblet Soup
Ingredients
Directions
Prepare the giblets
Clean the giblets thoroughly and place them in cold water.
Bring to a boil.
Remove from heat and wash in several waters.
Cut each gizzard into eight pieces.
Bone the head.
Bone the pinions.
Crack the leg bone.
Cut the neck into six to eight pieces.
Simmer the soup
Add the neck to a stewpan with stock.
Simmer slowly until tender.
Remove leg bones and any remaining pinion bones.
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
What each ingredient does
- Giblets
- Provide the main meat and flavor of the soup.
- Stock
- Forms the liquid base and carries the flavor of the soup.
The step that matters
Simmer slowly until tender. Gentle simmering lets connective tissue break down slowly, making the meat tender. A hard boil toughens proteins and can cloud the broth.
“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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