Chicken stock paste

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Step 1

1. Place chicken pieces into mixing bowl and mince (5 secs/speed 7). Transfer into a bowl and set aside. 2. Place mixed white roots and vegetables and mixed fresh herbs into mixing bowl and chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula. 3. Add rock salt, white wine, Bayleaf, whole clove, coriander seeds and reserved minced chicken and cook 25 min/Varoma/speed 2, placing simmering basket instead of measuring cup into mixing bowl lid. Mixture will thicken and become fairly dry. 4. Remove simmering basket. Insert measuring cup and blend 1 min/speed 7. Transfer into a sealable container, then allowed to cool chicken stock paste I’m saving it into my one of my recipe apps before using or storing in the refrigerator. Note for mixed vegetables - 300 g mixed white roots and vegetables (e.g. celeriac, onions, garlic, leek), cut into pieces