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

Ingredients
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

Method

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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