Giblet Chicken Stock

Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.

Stock Light Aromatic

Estimated Nutrition

Calories

397.14

kcal / serving

695 kcal total

Carbs

26.28g

per serving

46 g total

Fat

22.28g

per serving

39 g total

Protein

33.14g

per serving

58 g total

Cook Time

150

minutes

Serves

1.75

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

2.3

litres

Water

Meat

450

Giblets

Excluding liver or chicken necks

NutsSeeds

unit

Bouquet Garni

Made with 6 sprigs of parsley, 1 sprig of thyme and 1 bay leaf sandwiched in half a leek, split lengthways

unit

Peppercorn

to taste

Salt

OilsFats

Vegetable Oil

Vegetables

unit

Carrot

Peeled and chopped

unit

Onion

Peeled and chopped

stick

Celery

chopped

unit

Mushroom

Chopped

Method

Heat the oil in a large pan and add the vegetables.

Sweat gently, stirring occasionally, for 10 minutes.

Add the giblets and 2.3 litres of cold water.

Bring to the boil, skim, add the bouquet garni and peppercorns.

Simmer gently for 2 hours.

Strain and taste for salt.