INGREDIENTS100 g onion, peeled and cut into 41/2 bunch flat-leaf parsley2 tbsp soy sauce2 sticks or 150 g green celery, coarsely chopped½ leek or 130 g leeks, coarsely chopped200 g carrots, peeled and cut into half moon shapes150 g salt400 g chicken, preferably dark meat, sliced into small pieces50 ml waterSTEP 1Insert the ‘MultiBlade’ into the bowl. Add the chicken, onion, celery, leeks, carrots and parsley. Close the lid, set the speed to 10 and run for 30 seconds or until everything has been pureed. Open and scrape down.STEP 2Replace the ‘MultiBlade’ with the ‘Dough Blade’. Add the salt, water and soy sauce to the bowl. Close the lid. Set the temperature to 110 °C and the time to 20 minutes. Press Start and set the speed to 1. After, set the speed to 10 and run for 1 minute.STEP 3Store the chicken stock paste in clean containers in the refrigerator. Use 2 tbsp (40 g) of this homemade paste to flavour 500 ml water. Use 1 tbsp to enhance the flavor of a dish.TIPThe salt content is essential for the storage life. The paste will remain fresh for at least 2 months in the refrigerator. You can also freeze it. You can add a little bit of curry powder for flavour.
INGREDIENTS100 g onion, peeled and cut into 41/2 bunch flat-leaf parsley2 tbsp soy sauce2 sticks or 150 g green celery, coarsely chopped½ leek or 130 g leeks, coarsely chopped200 g carrots, peeled and cut into half moon shapes150 g salt400 g chicken, preferably dark meat, sliced into small pieces50 ml waterSTEP 1Insert the ‘MultiBlade’ into the bowl. Add the chicken, onion, celery, leeks, carrots and parsley. Close the lid, set the speed to 10 and run for 30 seconds or until everything has been pureed. Open and scrape down.STEP 2Replace the ‘MultiBlade’ with the ‘Dough Blade’. Add the salt, water and soy sauce to the bowl. Close the lid. Set the temperature to 110 °C and the time to 20 minutes. Press Start and set the speed to 1. After, set the speed to 10 and run for 1 minute.STEP 3Store the chicken stock paste in clean containers in the refrigerator. Use 2 tbsp (40 g) of this homemade paste to flavour 500 ml water. Use 1 tbsp to enhance the flavor of a dish.TIPThe salt content is essential for the storage life. The paste will remain fresh for at least 2 months in the refrigerator. You can also freeze it. You can add a little bit of curry powder for flavour.
