The famous Chicken Stock Powder from For Food's Sake, the best selling Thermomix book that we all know and love. Really an essential in a lot of my recipes, and a salute to healthy simplicity; once you have a jar of this in your fridge, you will wonder what you ever did without it.
Call it a staple...call it delicious and please, please, dont include the bones!! (I have heard of those who missed this detail in the recipe!!) Keep it in the fridge for absolutely ages and ages, it will never go off, too much fat and salt. Enjoy.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- Skin and carcass of roasted chicken
- 2-3 sticks celery including leaves
- 2 carrots, peeled and sliced
- 1 onion, quartered with layers split
- 100 Grams dried onion flakes
- 20 Grams celery seed
- 40 Grams dried mushrooms
- 40 Grams dried peas
- 100 Grams pink sea salt
Preheat oven to 160°C and line a large baking tray with paper.
Spread chicken skin, and break up carcass and spread across paper.
Add vegetables in a single layer if possible. Bake for 40 minutes, then reduce heat to 140°C and leave in oven until all vegetables have dried out (you can use a dehydrator for this process if desired).
Remove as much flesh from the carcass bones as possible. Discard bones.
Place all fresh vegetables, skin and chicken into TM. Blend 1 min/speed 9.
Add remaining ingredients and blend 20 sec/speed 10.
Return to the oven to dry out on a baking tray for a further hour at around 100°C before placing into an airtight jar.
Keep refrigerated and use in place of stock cubes at a ratio of 1 tbsp to 1 stock cube or as directed in recipes in this book. This should keep indefinitely in the fridge due to the high salt content.