- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 23 Times
Can be made ahead of time.
A little concentrated chicken stock is easy to make with the giblets and neck of a chicken and will always give more character to your sauce, however simple it may be.
Chop the chicken into pieces of 1½ inches or less. Brown them with the vegetables in hot fat or oil.
Pour out the browning fat. Add the liquid, the herbs, and enough water to cover the chicken by ½ inch. Simmer partially covered for 1½ hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.
Nutritional information is based on the entire recipe.