Ingredients 1 kg chicken necks
½ kg chicken giblets -optional
1 - 2 sticks celery
Other vegetables of your choice - optional
Kale - optional
1 tsp chicken stock powder
Wash, and cut the vegetables - if using as a soup, I often mash the vegetables after cooking, or chop them up into small pieces, but if I am using this for stock, I discard the cooked vegetables, or eat them with something else.
Clean the chicken necks and giblets.
Put all in a slow cooker and just cover with water.
Turn on medium for a few hours and when it is boiling, turn down to low overnight. I cooked it about 15 hours in total but 12 is enough if you are short on time.
Strain, add pepper and salt and serve, or freeze in separate containers for use in cooking.
The bones from the neck are OK to give to dogs in this form. I served it with the giblets and necks which I love!
Yes Finy, there seems to be a lot of things that people won't try (unless it's featured on My Kitchen Rules). Things like brains, giblets, trotters, liver kidneys etc.
When I was little, having giblet soup was a treat, particularly on cold winter afternoons. People need to be a bit more adventurous.