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Recipe: Chicken Stock Paste

I’ve had a Thermomix for about 7 years now and it was the best investment I ever made.  This recipe can also been adapted to make in a Kitchen Aid.

Ingredients:

  • 300g free range chicken thighs, diced
  • 100g celery, roughly chopped
  • 100g zucchini, roughly chopped
  • 100g leek, roughly chopped
  • 1 large onion, peeled and quartered
  • 1 large tomato, halved
  • 1-2 handfuls of fresh mixed herbs (rosemary, thyme, oregano, parsley)
  • 5 cloves garlic, peeled
  • 3 black peppercorns
  • 1 bay leaf
  • 30g apple cider vinegar
  • 150g rock salt
  • 100g water

Method:Chicken Stock ingredients

  • Add chicken thighs to TM bowl and chop 10 seconds on Speed 8.
  • Add vegetables, herbs, spices and vinegar to TM bowl.  Chop 15 seconds on Speed 8.
  • Add salt and 50g water to TM bowl and cook for 30 mins at Varoma temp on Speed 2 with MC off.  Place steaming basket on top to avoid splatter.
  • Once cooked, add further 50g water to TM bowl and blend for 1 min on Speed 9.

 

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