Chicken Stock Paste

Ingredients:

300g chicken (recipe says legs but I used thigh)

200g mixed white veg 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

Method:

Mince up 300g of raw chicken 5 sec/speed 7 – set aside.

Chop veggies & herbs 10 sec/speed 5

Then add remaining ingredients, take of measuring cup and put on the simmering basket and cook for 25 min/speed 2/steam temp

Once cooked replace mc and blend 1 min, speed 10, I put a tea towel around the mc when blending hot mixture.

Store in a clean sealed jar and meant to last several months. Use 1 tsp in 500g water for chicken stock