Basics/ Sides/Sauces

Chicken Stock

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.

Chicken stock
Print Recipe
Chicken stock
Print Recipe
Ingredients
Servings:
Instructions
  1. Pulse raw chicken until minced, (10 seconds)
  2. 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
  3. 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).
  4. Cook for 20 mins, 115°C, speed 2.
  5. Replace measuring cup and blend 1 minute, speed 10. Store in a jar in fridge or freezer
Recipe Notes

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

Share this Recipe
Powered byWP Ultimate Recipe

You Might Also Like

5 Comments

  • Reply
    Dara
    April 17, 2016 at 12:27 am

    Hi, thanks for all the recipes – I’ve just got a CP and found your website so I’ll be trying them out. Reading through your recipes I’ve been noticing that you say leave the measuring jug in or take it out. can you let me know as a rule of thumb when the measuring jug should be left in the cover and for which functions it should be taken off. Thanks, Dara

    • Reply
      Suzanne @MyCookProcessor.com
      April 17, 2016 at 10:29 am

      Hey. My rule of thumb is if Im wanting a sauce to thicken Ill take it out as it lets the liquid evaporate. Any high speed blending and most other things Ill leave it in. Glad you found us:)

  • Reply
    Dara
    April 22, 2016 at 8:52 pm

    Thanks a million Suzanne, that’s great, Dara

  • Reply
    Belinda
    May 20, 2016 at 1:29 am

    Hi , have you got a recipe for stock using bones , ie a bone broth thx Belinda

  • Leave a Reply