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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe first appeared in Sainsbury’s Magazine
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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Black beans don't have a strong flavour of their own but they do carry other flavours superbly, while at the same time yielding a unique velvety texture.
We all know that pulses are a brilliant source of fibre and protein, so if you want to up your intake, this soup is just one way of doing so. The cannellini beans give the soup a creamy texture and the flavour is out of this world!
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Keep your eye on the risotto as it simmers, adding stock a ladle at a time and your patience will be rewarded.
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