Chicken Stock Paste

Chicken Stock Paste
(Customer Recipe Contribution)
300g chicken (legs or thighs)
200g mixed white vegetables cut into pieces (leek, onion, garlic, celery)
4 sprigs of fresh herbs (thyme, rosemary, parsley)
150g course sea salt
100g white wine
1 bay leaf
1 clove
5 coriander seeds
1. Mince up 300g of raw chicken 5 seconds at speed 7 – set aside.
2. Chop vegetables & herbs 10 seconds at speed 5.
3. Then add remaining ingredients, take of measuring cup and put on the simmering
basket and cook for 25 minutes at speed 2, steam setting.
4. Once cooked replace measuring cup and blend for 1 minute, at speed 10, place a tea
towel around the Bowl when blending hot mixture.
5. Store in a clean sealed jar will keep for several months.
6. Use 1 teaspoon in 500g of water for chicken stock.