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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

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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