Ingredients
- 300 g raw chicken thighs or breast
- 150 g coarse sea salt
- 1 bay leaf
- 50 g white wine, (or white wine vinegar with water)
- 1 clove
- 5 coriander seeds
- 300 g cup frozen veges of choice, leek/onion/shallots, carrot, garlic, celery, celeriac - your choice
- few sprigs fresh herbs, eg rosemary, thyme, parsley
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To make chicken stock paste, mince up 300g of raw chicken. Add 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice), and a few sprigs fresh herbs (rosemary, thyme, parsley) and chop on speed 6 until all finely chopped, using spatula to push it into the blades.
Add 150g coarse sea salt, 1 bay leaf, 50g white wine (or a dash of white wine vinegar + water), 1 clove and 5 coriander seeds (or a dash of ground cloves and a dash of ground coriander). Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap.
Replace cap and blend 1 minute, speed 10.
Use 1 tsp in 500g water for chicken stock.
Note: Stock paste will keep for months in the fridge - the salt preserves it, so don't be tempted to reduce the salt. If you don't like a lot of salt in your food, just reduce the amount of stock paste you add to your recipes.
Tip
This is a recipe I found on Facebook - I've just added it to keep it with the rest of my favourites recipes
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
I made it tonight and it smells great but is quite watery. Is it supposed to be?
Can chicken paste be frozen?
Just use whatever you have. 200, 300, 400 it doesn't really matter. This is a great stock to use in risotto. So much better than the vegetable stock.
It keeps for months. The salt preserves it.
The Cookbook says use 300g of vegetables, but on the chip on the TM5 it says only to use 200g. Which one is correct? I'd guess the cookbook is correct and the chip is in error.
I made this and it lasted ages. I think it lasted about 6 months before I started to get mildly suspicious and I chucked it out.
I want to make this, but very interested to hear how long it does last in the fridge. I know they say the salt preserves it, but I'm just worried, don't want to make anyone sick.
Awesome thx for sharing
Fabulous.. Thank you so much!
first thing made jn my brand new thermomix!! Excited much!