Giblet Chicken Stock
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 397.14 kcals | 695 kcals |
| Carbohydrates | 26.28 grams | 46 grams |
| Fat | 22.28 grams | 39 grams |
| Protein | 33.14 grams | 58 grams |
Cook Time
150 mins
Produces
1.75 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Liquids
2.3
litres
litres
Meat
450
g
g
Giblets
Excluding liver or chicken necks
NutsSeeds
1
unit
unit
Bouquet Garni
Made with 6 sprigs of parsley, 1 sprig of thyme and 1 bay leaf sandwiched in half a leek, split lengthways
6
unit
unit
0
to taste
to taste
OilsFats
30
ml
ml
Vegetables
Steps
- 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.