Giblet stock comes in handy for many recipes. You can use duck, pheasant or goose giblets.
giblets and neck of a duck, pheasant OR goose
1 onion, sliced in half
1 carrot, split lengthways
1 thick celery stick, cut into chunks (plus leaves)
1 bay leaf
1 sprig thyme
6 black peppercorns
Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 900 ml water
Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer
Put a lid half on the pan and simmer for 1½-2 hours
Strain the stock.
If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.
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