When it comes to making chicken stock, using giblets can add a wonderful depth of flavor to your homemade stock. Giblets, which typically include the heart, gizzard, and liver of the chicken, along with the neck, can be simmered along with the chicken bones and vegetables to create a rich and flavorful stock.
However, it’s important to note that the liver should be treated differently from the other giblets. The liver has a stronger and more distinct flavor, and if cooked together with the other giblets, it can make the stock taste bitter. Therefore, it is recommended to cook the liver separately before adding it to the stock.
To include giblets in your chicken stock, start by removing them from the chicken cavity. Rinse them thoroughly under cold water to remove any impurities. Set aside the liver for later use. Place the remaining giblets (heart, gizzard, and neck) in a large stockpot along with the chicken carcass, bones, or chicken pieces.
Next, add aromatic vegetables like onions, carrots, and celery to the pot. These vegetables will add additional flavor to the stock. You can also add herbs and spices like bay leaves, thyme, and peppercorns for extra depth.
Fill the pot with enough cold water to cover all the ingredients. It’s important to start with cold water, as this allows the flavors to slowly infuse into the stock as it heats up. Slowly bring the pot to a gentle simmer over medium-low heat.
As the stock simmers, skim off any foam or impurities that rise to the surface. This will help ensure a clean and clear stock. Allow the stock to simmer for a few hours, preferably around 3-4 hours, to extract all the flavors from the ingredients.
While the stock is simmering, you can cook the liver separately. Heat a small skillet over medium heat and add a bit of butter or oil. Once the skillet is hot, add the liver and cook it until it is browned on the outside and cooked through. Season it with salt and pepper to taste. Remove the liver from the skillet and set it aside.
After the stock has simmered for the desired time, strain it through a fine-mesh sieve or cheesecloth to remove all the solids. Discard the giblets, bones, and vegetables, as they have done their job in flavoring the stock.
At this point, you can choose to add the cooked liver to the stock. Finely chop or puree the liver and then whisk it into the strained stock. This will add an extra boost of richness and flavor to your stock.
Once you have added the liver (if desired), let the stock cool completely before storing it in the refrigerator or freezer. This stock can be used as a base for soups, stews, sauces, or gravies.
Using giblets in your chicken stock is a great way to utilize all parts of the chicken and extract as much flavor as possible. It adds a depth and richness that can elevate your dishes to the next level. So go ahead and give it a try – your taste buds will thank you!