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Here’s another recipe from Pie Society. It’s not, (surprisingly) a pie but rather the foundation behind every good pie: a good quality homemade stock.

A basic chicken stock is part of every cook’s repertoire, but take a quick a look at this one anyway ;) Tom uses duck fat to fry the giblets and adds white peppercorns and juniper berries alongside the bouquet garni – lovely stuff!

Download the recipe

Basic Poultry Giblet Stock, page 46

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