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.

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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.