Thursday, September 24, 2009

Chicken Giblet Stock

I didn't want to throw out the giblets from the whole chicken I made for dinner tonight and found this simple recipe on Epicurious, of course.

Chicken Giblet Stock
  • 6 cups water
  • 1 small onion, quartered
  • Chicken heart, gizzard, and neck
  • 1 small carrot, sliced
  • 2 large fresh parsley sprigs
  • 2 large fresh marjoram sprigs
  • 2 large fresh thyme sprigs
  • 1 bay leaf


Combine all ingredients in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium. Cover and simmer 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

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