Food - Drink
You Should Never Add This Chicken Part To Your Stock
By ERICA MARTINEZ
Aside from stocking up on canned tomatoes, salt, and canned fish, it is always a best practice to have a good chicken stock packed. Not only is it necessary for soups and stews, but it is also involved in risottos, sauces, gravies, stir-fries, pasta, curries, pot pies, casseroles, and so on.
Boxed and canned stock works, but nothing beats homemade. There are a slew of chicken stock recipes that call for a chicken carcass or bare chicken bones as the base, and there are also recipes that call for a whole chicken or chicken mixed with vegetables and seasonings.
Whole chicken usually includes chicken giblets, and while most of these are excellent in adding additional flavor to your stock, the liver embeds a bitter taste. Leave the liver out in making chicken stock, and instead turn it into a creamy chicken liver pate and serve with toasted bread, or add a bowl to your next charcuterie board.