Chicken Stock Powder by LiquoriceAllsortsInTheKitchen. A Thermomix <sup>®</sup> recipe in the category Basics on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chicken Stock Powder

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Ingredients

450 g

Chicken Stock Powder

400 grams chicken thighs, roughly chopped
150 grams onion, roughly chopped
100 grams sea salt
100 grams white vegetables, roughly chopped
60 grams garlic, peeled
50 grams parsley, leaves and stalks
50 grams water or white wine
1.5 level teaspoons ground pepper, white or black

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6

2h 35min

Preparation 35min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Place all the ingredients in the TM mixing bowl.
Chop for 15 seconds on speed 7.
Use the spatula to scrape down the side of the bowl.
Chop for 5 seconds on speed 7.
Put the splash guard on the lid (or remove the measuring cup for a TM31).
Cook for 30 minutes at 100 degrees (or Varoma setting for a TM31) on speed 2.
Spread the mixture evenly in a thin layer over an oven tray to dry at 110-130 degrees. Depending on your oven, this will take 2-2.5 hours. (I prefer the lower temperature over a longer time to give a lighter coloured finished product.)
Stir every 30 minutes or so.
Close to the end of the drying time, flatten the bigger lumps with a fork.
Once all the moisture has been removed, put the mixture back into a clean and very dry mixing bowl and chop for 30 seconds on speed 8.
Store in a sterilised jar in the pantry.
Because the stock powder uses salt as the preservative, you can eliminate or reduce the amount of salt in your finished dish.
Use 1 level teaspoon per 250ml/cup of liquid stock.
Use in poatato wedge recipes etc.

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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.