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 is from The Delia Collection: Soup.
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.