I’ve had my Thermomix for 4 years & in that time, I’ve always had vegetable stock concentrate in my fridge. I use it in everything – basically I use 1 tablespoon, instead of using bought stock or stock powder/cubes. Over time, it’s saved me a fortune on my grocery bills, but also adds incredible flavour to my cooking & of course I’m cooking with no additives or preservatives.
I recently bought the Quirky Cooking cookbook & as a Thermomix consultant, have been keen to make some of her recipes to endorse at demo’s & with my customers. A few months ago I made Quirky’s version of Chicken Stock Paste. I’ve found it really great having both vegetable & chicken stock paste in my fridge. Although I love the vegetable stock, sometimes it’s nice to have chicken stock in some soups & dishes. This paste lasts in the fridge for up to 2 months (it’s the salt that preserves it). I usually freeze some of my stock paste for later use. Given the amount of salt in the paste, it doesn’t freeze hard, but will extend the life of your paste.
300g chicken thigh (skinless), cut into 4cm pieces
200g leek, white part only, cut into quarters
3 garlic cloves
2 carrots, cut into quarters
1 celery stalk, cut into quarters
1 onion, peeled & halved
1 dried bay leaf
1 whole clove or 1 pinch ground cloves
5 coriander seeds or 1/2 tsp ground coriander
50g white wine or 1 tbsp apple cider vinegar
150g course sea salt
1) Place chicken into TM bowl, mince by pressing Turbo button for 1 second, 3-4 times. (Place dial in closed lid position to use Turbo).
2) Add all vegetables & spices, chop 10 seconds/speed 5. Scrape down sides of TM bowl.
3) Add wine or vinegar & salt, mix 10 seconds/speed 5. Cook 25 minutes/Varoma temperature/speed 2 – MC removed – place TM basket on top of lid.
4) Puree 1 minute/speed 9, gradually increasing speed to 9.
Store in the fridge for up to 2 months, or freeze in portions for later use.
To make liquid stock, use 1 – 2 tablespoons stock paste, per litre of water.
Source: Quirky Cooking