Smoky Chicken Giblet Stock

Chicken giblets are the organs and other chicken parts that often come stuffed inside the cavity of the chicken, usually including the neck, liver, gizzard, and heart. They provide the base of the flavor in this simple stock, while the smoky element comes from smoked pork hocks. The giblets and hock are simmered together with fresh herbs and vegetables until the flavor concentrates down into a rich and delicious stock that can be used to enhance a wide variety of dishes, from stews, to soups, to marinades. • makes about 11 cups stock

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• 3 quarts water
• 1 pound chicken giblets
• 1 smoked pork hock
• 1 large carrot, peeled and sliced
• 1 yellow onion, chopped
• 1 large leek, white and light green parts, washed well and sliced
• 4 garlic cloves, crushed
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 8 black peppercorns
• 2 teaspoons kosher salt, plus more as needed

Bring the water to a boil over medium-high heat and add the remaining ingredients. Reduce the heat to low and simmer uncovered for 1 hour and 15 minutes, skimming the top to remove any foam that has collected every 15 minutes.

Strain the stock through a colander or fine-mesh strainer to remove the solids. Discard the solids and reserve the stock. Taste and add salt if needed.

The stock can be used as a base for sauces and soups and will keep in the refrigerator for up to 1 week, or in a freezer-safe airtight container in the freezer for up to 6 months.