Ingredients
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- 1 Leftover cooked Chicken carcass, (approx 500g bones, skin etc)
- 1 carrot, roguhly chopped
- 1 stalk Celery, roughly chopped
- 1 brown onion, skin on and quartered
- 1 clove garlic, skin on, smashed with back of a knife
- 1 tbsp White or apple cider Vinegar
- 20 grams rock salt
- 5 grams cracked pepper, (Optional)
- herbs, any (Rosemary, bay and thyme are good) small handful fresh or 1 TBSP dry (optional)
- cold water
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place bones in TM, smash on speed 6 for 4 – 6 sec (you want them roughly broken up not mashed)
Add all other ingredients, with water last - to fill max level.
Varoma/10min/Speed 1/
"Counter-clockwise operation" 90°c/30min/Speed 1/
"Counter-clockwise operation" Place TM strainer into the container you want to store the stock in and strain
Allow cool and refrigerate (you can scrape off the fat off the top before using if desired).
This is the classic chicken bone broth used as a base for soups and gravies etc. It’s not only PACKED with flavour, its also full of with immune system support vitamins and minerals. This recipe will make a somewhat concentrated stock, more like a consume/Jelly.
Tip
The vinegar helps leach the calcium out of the bones and into your broth
Herbs and amounts are optional, I just throw in a bit of whatever I have
You can also use other veggies, if I have broccoli stems or cabbage getting old I thrown them in for example.
Will last in the fridge about a week, or freeze for 9 months
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is so good thank you - I've made 4 batches in 2 weeks 😋 it's now my go to recipe
JC-Thermie: appologies for such a late reply, I have been away a long time. Yes varoma 10 min followed by 90° for 30 min. This broth is it's own recipe not an ingredient in another recipe, so I have no idea what ratios you would want to dilute the liquid stock with in your cooking, it would depend on how strong you want the flavour. thats the best thing about home mage though, you can completely adjust to your own tastes! You can have it completley undiluted (thats how I use it in soups and gravies etc), or dilute to your tastes.
Yum, quick, easy, nice to have on it's own but also wonderful to have chicken stock in the freezer for when you need it in cooking. so many uses and so delicious & healthy
Could someone please explain this part "
Is it Varoma/10min/Speed 1/ AND THEN 90°c/30min/Speed 1/" ?
Also, what is the ratio of this broth (e.g. how many grams of broth should i dissolve per cup of water? And where a recipe says 1 tbsp of tm stock, how many grams would be the equivalent for this broth?
I want to use it in soups, risottos etc but don't know the ratios.
Can someone please kindly clarify?
Thank you so much.
Do you cook for 10mins and then another 30mins? Thank you!
Kaz40:
on a TM 5 Varoma is the highest heat setting. So varoma/10 mins/speed 1 means. You need to use the highest heat setting, for 10 minutes on speed 1.
Can some please explain?
Varoma/10min/Speed 1/
90°c/30min/Speed 1/
Love it, done raw & cooked (better flavour raw). Use any leftover veges & stems ... neighbours bring their chook bones over so I can make it & share! I halve the salt though.
Love it, done raw & cooked (better flavour raw). Use any leftover veges & stems ... neighbours bring their chook bones over so I can make it & share! I halve the salt though.
Love it, done raw & cooked (better flavour raw). Use any leftover veges & stems ... neighbours bring their chook bones over so I can make it & share! I halve the salt though.
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