Having the basics in the kitchen is such an integral part of creating delicious meals, which is why I’m going to work my way through the basic ingredients that make a regular appearance in my kitchen.
Pulse raw chicken until minced, (10 seconds)
Add veges (carrot, celery, onion, leek, celeriac, parsnip), garlic clove, bay leaf, rosemary and thyme bay leaf. Chop on speed 6, 15 seconds or until finely chopped, scrape down bowl with spatula and chop for a few more seconds if needed
Remove measuring cup
Add rock salt, apple cider vinegar, clove and coriander seeds (or a dash of ground cloves and a dash of ground coriander).
Cook for 20 mins, 115°C, speed 2.
Replace measuring cup and blend 1 minute, speed 10.
Store in a jar in fridge or freezer
Use 1 tablespoon in 1L water for chicken stock.
Stock will keep for 3 months in the fridge.
It can be frozen for 6 months. Because of the amount of salt in the recipe it will still be a scoop-able consistency straight from the freezer.
If you decide to reduce the amount of salt it will need to be frozen as the salt acts as a preserving agent.
Recipe from here