Chicken Giblet Stock

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.

Other recipes to look at:

Curried Parsnip and Apple Soup with Parsnip Crisps
Black Bean Soup with Black Bean Salsa
Tuscan White Bean Soup with Frizzled Shallots and Pancetta

Print this page
email a friend