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.