Chicken Stock (Dry)

Instead of buying chicken stock from the supermarket, we can make our own chicken stock which is all natural and without any chemical additives or preservatives.  This can be used to season soup and sauces.

Ingredients:

300 g chicken breast meat (cut into pieces)

300 g mixed vegetables (celery, carrots, onions, garlic, tomatoes) cut into chunky pieces

4 sprigs fresh mixed herbs (sage, rosemary - leaves only)

200 g sea salt, coarse

30 g red wine

1 bay leaf

Method:

	Cover	Time	Temp (°C)	Speed
1)  Add meat pieces to mince.  Transfer to a bowl and set aside.	Yes	10sec	-	7
2)  Add all vegetables and herbs to chop.	Yes	10sec	-	5
3)  Add minced meat, sea salt, red wine and bay leaf to cook.	Simmering basket	30min	V	2
4)  Blend cooked mixture Transfer into a jar and leave to cool down.	Yes	1min	-	10

Note: Stock can be kept fresh in the fridge for a few months.

Usage: Use 1 tsp (approx 1 cube) per 500g water to make 500g liquid stock