Chicken Stock Paste

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:

• 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.