Giblet Stock

Wash the giblets and place the heart and gizzard in a 3.5 - 4 litre AGA saucepan. Cover with cold water and bring to the boil. If you have a cleaver or large knife, cut the neck into several sections before adding to the pan. Otherwise in one piece. Don't use the liver, however - save that for pâté, but if you have some chicken wings from your butcher, add those for extra flavour. Simmer for five minutes, then remove from the heat and add a cup of cold water. This will encourage scum to rise to the surface for easy skimming - a nylon tea-strainer is best here. Now add a clean unpeeled onion, halved, a roughly chopped carrot and a stick of celery, a bay leaf, some parsley stalks and a few peppercorns. Bring back to the boil and cover and transfer to the Simmering Oven for three hours. Cool, strain and refrigerate.