Combining the neck, liver, heart and gizzard from our exceptional free-range chickens, Pipers Farm chicken giblets are a must-have ingredient for adding depth and dimension to stocks and sauces. Harvested from the birds we use for breast, thigh and drumsticks, our butchers carefully remove and trim each organ before packing them together. As far as we're concerned these aren't leftovers, these are some of the best bits and definitely shouldn't go to waste. They might not be much to look at but they pack a flavour punch way better than any stock cube.
The foundation of the whole Pipers Farm philosophy is built on chicken. Witnessing industrial chicken farming first-hand inspired Peter and Henri Greig to farm meat in a different way: a way that was better for the animals, better for the environment and better for the end consumer. All of our chickens are a breed specially selected to grow slowly, laying down meat evenly over the carcass and delivering a rich, distinctive flavour long lost in intensively reared birds.
Our chickens are grown in small flocks with access to abundant pasture. This means they live amicably with each other, there's no bullying and they can all indulge in their natural behaviours: grazing on grass, pecking and scratching. Grown to 12 weeks, our chicken mature at a natural rate and eat a natural diet, so there are no hidden nasties in the meat you eat.
How to cook chicken giblets
For a straightforward stock, simply simmer the giblets gently for an hour or so, extracting all of the delicate flavour. The resulting stock can form the basis of sensational gravies, soups and sauces.
For a more intense flavour, roast the giblets with some fresh herbs, onion, carrot and celery in a medium oven for around 20 minutes. Once everything is nicely browned, transfer it to a saucepan, cover with boiling water and simmer until all the flavours are released.