Homemade chicken stock


Ingredients 7
Servings 0
Time

Ingredients

  • 500
    g
    chicken giblets (not liver, it makes stock bitter)
  • 4
    leeks
  • 1
    large onion
  • 2
    stalks celery
  • 3
    sprigs parsley
  • 15
    ml
    salt
  • milled black pepper
 

Method

 
Place giblets and vegetables in a saucepan.
Add 2,5 litres cold water and bring slowly to boil (this draws out flavour from chicken).
Remove any froth that forms on surface. Season with salt and pepper, cover and simmer gently for 2 to 3 hours.
Strain, cool stock and skim off layer of fat that forms on surface.
Use immediately or freeze in portion sizes until needed.

Makes about 1 litre

 

Read more on: poultry
 

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