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Giblet Sauce

A sauce made from boiled chicken giblets, thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Liver and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,418 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Sauce

Ingredients

Directions

Cook the giblets

  1. Clean the giblets, wipe them, and cut into ½ inch pieces.

  2. Put the gizzard and heart into a small saucepan and cover with boiling water.

  3. Simmer for 1 hour.

  4. At the end of the first half-hour, sprinkle in ½ teaspoon salt.

  5. Add the liver and cook for an additional 15 minutes or until tender.

  6. Drain the giblet liquid.

  7. Measure the stock; if less than 2 cups, add boiling water.

Make the sauce

  1. In the pan where the chicken was roasted, mix 4 tablespoons flour until smooth.

  2. Pour in the 2 cups giblet stock and stir over heat until it boils.

  3. Add the giblets, cook for a moment longer, and serve in a sauceboat.

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. Liver + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 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 stock into a smooth sauce as it heats and boils.
Giblet stock
Forms the liquid base of the sauce, carrying the flavour of the giblets.

The step that matters

Mixing the flour until smooth. Flour must be fully blended into the pan before the liquid is added, because lumps of raw flour stay separate and do not dissolve evenly once the stock is poured in and boiled.

“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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