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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.
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
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.
This recipe first appeared in Sainsbury’s Magazine.
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