Chicken Giblet Stock

Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive.

Here's how to make chicken stock, which can be used in my soup recipes.

This recipe first appeared in Sainsbury’s Magazine

Chicken Giblet Stock
 1 set of chicken giblets
 1 stick of celery, cut in half and split lengthways
 2 small carrots, split lengthways
 2 small onions, sliced
 2 bay leaves
 12 black peppercorns
 1 small bunch of parsley stalks and celery leaves
 pinch of salt


Place the giblets and the rest of the ingredients in a saucepan with 2 pints (1.2 litres) cold water, cover and bring to the boil.

Boil it briskly for 1 hour, then strain, discarding the giblets and vegetables.

If you can't get hold of chicken giblets, use a couple of chicken wing tips instead.


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