Chicken stock concentrate
- Dice the meat (3 cm squares), put in the freezer for 20 minutes and then, in two portions, chop in the blender jug with the measuring beaker in place for 25 seconds/speed setting 8. Put in another container.
- Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks. Finely chop together with the marjoram and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.
- Add salt, 50 ml water, the oil and the meat and cook everything, the measuring beaker not inserted, for 25 minutes/speed setting 2/100 °C.
- Then with the measuring beaker in place, blend for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool. Store in a cool place.
Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock.
If cooled well, the chicken stock concentrate will keep for several months.
Bon appétit with Monsieur Cuisine