Chicken Stock Paste | TMix+
Starters, Suppers, Soups & Sides

Chicken Stock Paste

Time: 26 minutes in the Thermomix
Yield: 2 jars (500 ml); makes over 30 litres diluted

This paste is best kept in the freezer and will last for months—it will not freeze hard due to the salt content, when needed, just take a tablespoon or two and return to the freezer. One tablespoon of stock paste makes half a litre of stock mixed to water, two tablespoons per litre. When a recipe calls for stock, just weigh the requested quantity in water and add stock paste using the ratio above.

Always have stock on hand by keeping your vegetable stock paste and meat stock paste in the freezer—this is liquid gold, 100 per cent fresh produce, zero additives or preservative, and a fraction of the cost of purchasing premade.

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Chicken Stock Paste
Ingredients
500 grams chicken thigh fillets, chopped in large chunks
80 grams celery, roughly chopped
1 small zucchini, roughly chopped
50 grams leek, roughly chopped
50 grams parsnip cut in pieces
40 grams shallots, peeled
1 clove garlic
15 chives
5 parsley sprigs, stalk and leaves
2 basil sprigs, stalk and leaves
2 thyme sprigs, leaves only
1 bay leaf (fresh or dried)
10 peppercorns
2 cloves
100 grams white wine
150 grams rock salt
1 tablespoon olive oil
Method
  1. Place the chicken meat in the bowl and mince 7 seconds/speed 7. Set aside.
  2. Put all the vegetables, shallots, garlic and herbs in the bowl and chop 10 seconds/speed 6.
  3. Return chicken meat to the bowl and add peppercorns, cloves, white wine, salt and olive oil. Cook 25 minutes/100 degrees/speed 2 with simmering basket instead of the MC.
  4. With the MC on, blend to a paste 1 minute/speed 9, increasing the speed gradually from speed 5 to 9 following the safety guidelines from the manufacturer.
  5. Transfer into jar (using the lid as a funnel); allow to cool at room temperature before closing the lid and storing in the freezer.

AND ... The measurements for vegetable, herbs and spices are just a guide, feel free to replace, remove or substitute to your liking. Just make sure that you keep a proportion of around 300 grams of vegetables for 500 grams of chicken meat.

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