in Soup Recipes

Chicken stock

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Ingredients for 1 servings:

  • 2 ½ kg chicken giblets (wings, necks, back bones)
  • 2 carrots
  • 2 stalk(s) celeriac
  • 2 onions, peeled, studded with a clove each
  • 2 sprigs of parsley
  • 1 sprig(s) of thyme
  • 2 bay leaves
  • ½ lemon(s), untreated (the peel)
  • 5 grains of white pepper
  • Salt
  • some nutmeg blossom (mace)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Basis for good poultry soups

Place the washed chicken giblets into a soup pot. Trim and roughly chop the carrots and celery, then add them to the giblets along with the onions and peppercorns. Cover with approximately 2.5 liters of water. Bring to a boil, then reduce the heat. Add the herbs and lemon zest and simmer gently for 2-3 hours, skimming occasionally. Strain the soup through a sieve. Season with salt and mace, and remove any excess fat, if desired. Can be frozen!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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