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Chicken Stock Paste


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Ingredients

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  • 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
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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5

Recipe's preparation

  1. 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.

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Tip

This is a recipe I found on Facebook - I've just added it to keep it with the rest of my favourites recipes


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • I made it tonight and it

    Submitted by Jducat on 24. July 2016 - 20:18.

    I made it tonight and it smells great but is quite watery. Is it supposed to be?

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  • Can chicken paste be

    Submitted by Lyn46 on 27. November 2015 - 21:38.

    Can chicken paste be frozen?

     

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  • Just use whatever you have.

    Submitted by Susanr on 6. September 2015 - 13:13.

    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.

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  • It keeps for months. The salt

    Submitted by Susanr on 6. September 2015 - 13:12.

    It keeps for months. The salt preserves it.

     

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  • The Cookbook says use 300g of

    Submitted by Vincent007 on 6. June 2015 - 14:14.

    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.

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  • I made this and it lasted

    Submitted by nik0673 on 16. May 2015 - 14:22.

    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.

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  • I want to make this, but very

    Submitted by pontvillebakery on 16. April 2015 - 09:52.

    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.

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  • Awesome thx for sharing 

    Submitted by lindseymcc on 5. October 2014 - 19:38.

    Awesome thx for sharing  Big Smile

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  • Fabulous.. Thank you so much!

    Submitted by Racheybabe on 18. July 2014 - 13:50.

    Fabulous.. Thank you so much!

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  • first thing made jn my brand

    Submitted by Monty2003 on 11. June 2014 - 17:34.

    first thing made jn my brand new thermomix!! Excited much!

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  • Really happy with this. It

    Submitted by Toothbud on 22. March 2014 - 19:18.

    Really happy with this. It turned out very well. I had also wondered whether the wine would be enough liquid, but it most certainly was for a concentrate. Thanks! tmrc_emoticons.)

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  • Made this this morning.

    Submitted by Leah Shaw on 7. November 2013 - 12:49.

    Made this this morning. Amazed how well it turned out. Thanks!

     

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  • This is a QUIRKY JO's

    Submitted by pippi33 on 18. August 2013 - 11:13.

    This is a QUIRKY JO's recipe.. been around for a few years now.  

    http://quirkycooking.blogspot.com.au/2010/07/creamy-chicken-brown-rice-soup.html

    ` scroll to bottom page.. 

    although she uses fresh veges, most likely tmrc_emoticons.-)

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  • Hi - You only seem to use 50g

    Submitted by SmithDawn on 26. April 2013 - 13:40.

    Hi - You only seem to use 50g of white wine in your receipe - do you need to add some more liquid - the veg stock says to add 500ml of water??

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  • I used the same one from a

    Submitted by dannat.1@bigpond.com on 23. March 2013 - 00:05.

    I used the same one from a web site . And just finished writing it out , then spotted this... Thanks for it now its into my collection... Happy cooking....

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