Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: maddy on August 29, 2011, 08:58:28 am
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I am making some chicken stock paste tomorrow, and using Jo's version......is it imperative to use meat from chicken legs as recipe states?, or can I use another part of chicken?
T.I.A.
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I made this yesterday and had some chicken thighs and drum sticks .... go the thighs .... so much easier!
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That's what I hoped Daisy 8) I abhor getting skin off chicken!
Did you partially freeze the chicken first before mincing Daisy?
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No, are you supposed to? I am a newbie to all of this! It worked out fine and the paste tastes yummy! I reduce the salt by half though .... way too much for us otherwise.
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I use thigh meat Maddy,paid a bit extra so it was boned and skinned.I hate dealing with tendons in drumsticks. :P I didn't freeze the meat,just minced it up in batches.
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I used thighs too.
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I have done this with thighs, breast & wings - all worked well :)
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Did you use the full amount of salt Maddy? I'm going to make a batch tomorrow, and plan on using it as a base for chicken noodles when ds wants them, just wondering if the salt content will be too high for it? :-\
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Cooking now LeeJ....and I did use full amount of salt. I know it needs to be a high salt quantity for shelf life, so I will add 1/2 tsp. first to start with in recipes.....can always add the extra 1/2 tsp. as recommended (per 500g water) if needed.
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Hey Maddy.
Where can I find the chicken stock paste recipe you're referring to? It sounds like something I'd like to make.
Cheers
Kada
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Hi Kada :)
It was in the "My Way Of Cooking" book, but I'll paste Jo's tweaked version that I used:
Chicken stock paste
Mince up 300g of raw chicken (chicken leg meat suggested, but I used thigh) - set aside
Chop 200g-300g veggies 10seconds, speed 5. (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice - I use more veges, about 300g), and add a few sprigs fresh herbs (rosemary, thyme, parsley).
Then add 150g coarse sea salt, 1 bay leaf, 50g white wine, 1 clove & 5 coriander seeds (I just put in a dash of ground cloves and a dash of ground coriander) and the ground up chicken mince, and cook for 30 mins, Varoma, sp 2 with simmering basket on top instead of mc. (I think 20 mins is enough, otherwise it dries out too much. It is drier than the vege stock paste though.)
Replace mc and blend 1 min, speed 10.
Use 1 tsp in 500g water for chicken stock.
This stock paste will last in the fridge for several months if you use the full 150g salt - JD
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Oooo sounds fabulous.
Will give it a go. Thanks Maddy - good to 'see' ya. ;)
Kada
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I am just about to make this, but am wondering how long it keeps for. I'm a bit worried about a long fridge life because of the chicken. Thanks in advance.
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If you don't think you will use it quickly enough babyw, place small dobs onto a tray, freeze them then put them into a ziplock bag and just remove a knob when you need it. No need then to ever worry about safety issues. I've done it with the beef stock.
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My chicken stock paste doesn't freeze as such (I guess the salt?) so I just stick it all in a container in the freezer and scoop out a tablespoon when I need it. JD, does yours go hard as in frozen?
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I haven't made the chicken stock tarosuma, only the beef one ages ago and that went hard in the freezer. I freeze the vegie one which remains soft so I store that in a ziplock bag and just dish out what I want.
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I've finally made this today, I hadn't previously because I'd made chicken stock cubes about 2 years ago and they were just awful, so I've been reluctant to try this one up to now.
I pretty much followed the steps that Maddy posted with a couple of tweaks, I was trying to get the consistency of the veg stock concentrate and I've achieved this. I don't keep mine in the fridge, I freeze in ice cube trays for a few hours, then put into a zip lock bag and keep in the freezer for when needed. I therefore don't need the high salt content which is good as I prefer to add salt to what I'm cooking instead.
The reason I put the mc back in place for a few mins was to stop all the moisture from evaporating and it worked perfectly, it really is a lovely paste. Anyway this is what I did, I'm so happy with it that I will be trying the beef one next. :D
300g chicken thighs cubed
300g veggies; leek, onion, shallots, carrot, garlic, celery, celeriac etc cut into chunks
few sprigs fresh herbs; rosemary, thyme, parsley
pinch sea salt
1 bay leaf
50g white wine
1 clove
5 whole coriander seeds
Place veg and herbs into TM bowl. Chop 10 secs/speed 5.
Add cubed chicken and Turbo 4-5 times until minced (not too finely).
Add rest of ingredients to the bowl, scrape down bowl and lid if needed.
Cook 15 mins/Varoma temp/speed 2. MC off (basket on).
Remove basket and put MC back into place. (this will make mixture more moist).
Continue cooking 5 mins/Varoma temp/speed 2.
Blend 1 min/speed 10.
Freeze in 1 tsp amounts and then place in a ziplock bag.
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If you've nailed it JulieO, then it may be time for me to give it a go as well. Funny how we have things on our list and just never get around to it even though chicken stock is by far my most used stock. Thank you for your tweaks, I too intend keeping mine in the freezer so can cut down on the salt as well.
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I hope so too Judy. Appearance wise it's what I wanted, I'll know about the flavour once I've used it, but if it's anything like the veg concentrate then it should be a winner. I'd probably use more than just 1 tsp though, maybe 2, will have to see. ;D
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I finally made this recipe today (using Julie's method) and froze it in heaped teaspoonsful. I have just made a cup of broth to test it out and had to use 2 of these frozen mounds plus a good grinding of salt to get the flavour I wanted in a 250ml mug of boiling water. I bought thighs which in fact turned out to be boned and skinned thighs and legs, something I have never come across before in a pack of thighs. Will have a chat to the butcher at Foodland, it was OK for this recipe but I wouldn't be happy getting it again as I had to remove all the sinews from the leg before making the recipe. Bit cheeky of them I thought.
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i have used chicken breasts no problems and so much easier..not cheaper though ;D
and isnt jos stock paste jsut the one she originally mentioned from the mwoc book??
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Sort of Frozzie, more vegies and less wine though. Julie left the salt out and adds it to each recipe as she makes it which is what I did with this batch too. I think I will add the salt next time though as I think it would bring out the flavour of the stock paste and then I could keep it in a ziplock bag and just spoon it out like I do the vegie stock concentrate.
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I roll the cooled mixture between baking paper and then cut into stock cube size pieces freeze on a tray and store in a zip lock bag. Love this recipe :)
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thats a good idea meagan...would definately keep the flavours fresh.. :)
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I finally made this recipe today (using Julie's method) and froze it in heaped teaspoonsful. I have just made a cup of broth to test it out and had to use 2 of these frozen mounds plus a good grinding of salt to get the flavour I wanted in a 250ml mug of boiling water. I bought thighs which in fact turned out to be boned and skinned thighs and legs, something I have never come across before in a pack of thighs. Will have a chat to the butcher at Foodland, it was OK for this recipe but I wouldn't be happy getting it again as I had to remove all the sinews from the leg before making the recipe. Bit cheeky of them I thought.
That would have been annoying Judy, would have taken much longer to trim the chicken. :-\
I've used the cubes a couple of times now and like I thought I need to use more than the recommended amounts, no way would 1 tsp to 500g of water be flavoursome enough. I'm wondering if using more chicken would give a more concentrated flavour? I think I'll try that next time, also more veg. I do think the recipe is worth playing with though as I use chicken stock a fair bit in cooking and this method is easier than making litres the 'old' way and having to store in the freezer. :)
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I always use alot more than a teaspoon and usually to a cup of liquid (250ml)...usually a tablespoon if not more...really depends on how much liquid is in the dish and go on gut feeling :)
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i don’t make chicken or beef stock ,but if i did i would give it a good fry up in a pan on the stove 1st
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How would this go fundj - 200g freshly made soffrito (in place of the vegie content of the original recipe) and 300g or more of chicken pieces - all the flavour of the soffrito would have to add to the finished product. I'd probably then just saute the chicken and add the ready cooked soffrito to it before blitzing. Mmm, might give that a try when next I need chicken concentrate.
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good thinking, it would work, really well ;D
the trick for good soffrito is not to add all of the vegs in at once.
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OK, then how about you do a little experimenting fundj to ease your boredom - you could come up with the perfect, tastiest chicken vegie concentrate I am sure. ;) :-*
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i do not do chicken or beef stock i really hate the smell
my family would not know what really chicken soups taste like :o
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Oh fundj, your family don't know what they are missing out on - chicken soup is the best soup ever and a real pick-me-up if you are unwell. I've had the odd phone call from DD when her whole family is sick - Mum, can you please make us some chicken soup.
I'll put the soffrito/chicken stock on my list of things to experiment with further down the track. I mainly use chicken stock in my cooking so it shouldn't take too long to get through the batch I've just made.
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i have a chicken soup recipe by making the stock first then adding in the veg etc and shredding the chicken to make the soup...divine but its best in a big pot as the recipe used a whole chook..dont think anything beats the flavour of a true stock :)
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Can someone take a picture of their finished stock? I'm wondering how mine compares HAHA
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This may not be what you are after LeeJ but these are my frozen cubes.
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Hi,
Just wondering what I could substitute for wine?
Thanks
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Hi,
Just wondering what I could substitute for wine?
Thanks
Could use apple cider vinegar and a little sugar.
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Thanks :) I remembered I had verjuice and used that. But good to know when I might not have that at home.
I made the chicken stock paste and then made the creamy garlic prawn risotto. yum!
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Thank you very much for this recipe. I've just made the vegetable stock paste for the first time and it's great. I will have a go at this too.
Would you say it's better to add the salt and then not need to add any to the recipe, or make the frozen variety and add more salt?
J
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I add the salt and dont add any when cooking but add more or lesstock depending on the recipe
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I don't add the salt but freeze it. I find it is easier to then add the amount of salt to the dish. I find, especially with Asian type dishes that there is salt in some of the ingredients. While you need the chicken stock you don't need too much extra salt.
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:)
Two different perspectives. I guess it just depends on what you want. I might have a go with reduced salt to start with and see how hard that freezes.
Many thanks for the speedy advice.
J
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Good point cookie.. I guess the type of food i mainly cook doesnt have already salty ingredients and im just being lazy :)
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How long is the shelf life for the full salt version, please? I'm probably just not looking in the right place but can't find it.
Thanks
J
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For the full salt version from MWOC which maddy has posted in this thread jmc, once it has gone cold, refrigerate it and it will last for several months. I have made a note of this on the recipe here. I still prefer to freeze mine in 1T dobs so that I don't have to think about whether it's OK or not.
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Great, thanks. As I can't see it lasting all that long (I eat a lot of chicken stuff one way or another), it should be fine. The freezing idea is good too though - except that my freezer is in the garden shed so not exactly to hand! :)
J
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I'm resurrecting this thread to see how many are still making their own stock. I've never made the TMX stock pastes but we do use a lot of stock in our dishes and would like to move away from the purchased stock powders and liquid stocks. How do you think this compares to the flavour of purchased powders and liquids? I'm thinking of making them with a little less salt and keeping in the freezer. I don't think anything really beats the flavour of fresh liquid stock but I just don't have the space to store it in our freezer.
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Wonder, I make Brons veggie stock paste, use less salt and keep it in freezer. I have tried all the stocks for TMX and think this the best. I have just madeveggie soup for lunch and added 1 dessertspoon? don't like Teninas as itisbased on chicken skin. However The flavor is very good.
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thanks Chookie. I think I'll make a batch of each chicken, beef and vegetable without quite as much salt and store in the freezer in tablespoon quantities. We use a lot of stock and I'm keen to get away from the purchased ones but need something quick to make and easy to store and use. I never made Tenina's one because of the chicken skin being the main ingredient.
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I always have the vegie stock on hand and sometimes make Quirky Jo's chicken stock. I use them for everything. If a soup doesn't have the oomph I just add some stock and stir it in. I don't add any salt to anything though as the stock has plenty.
I tend to use about 1 teaspoon of vegie stock per 250 ml of liquid.
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Like Chookie I use Bron's Veggie Stock Recipe Wonder.I also use Quirky Cooking's Chicken stock paste recipe.I believe hers is based on the recipe from MWOC.
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I make the veg stock recipe from EDC and freeze it in a tub and scoop out tablespoons as I need it.