Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

  • Important information

    Since 22/11/2021, the Monsieur Cuisine website and the Monsieur Cuisine App will be provided by Lidl Stiftung. Further information.

© NGV mbH, Photo: TLC Fotostudio
Hello, this is a CookingPilot recipe!
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Chicken stock concentrate

MC connect
3 jars
Ready in: 0:55 h
Preparation time: 10 min.
Created on: 06.11.2018


  • 400 g chicken without skin
  • 2 onions (100 g)
  • 2 carrots (100 g)
  • 1 stick of celery (100 g)
  • 1 piece of parsley root (100 g)
  • ½ leek (100 g)
  • 4 sprigs of fresh mixed herbs to taste
  • 1 tsp dried marjoram
  • 1 tsp white pepper
  • 25 g sea salt
  • 2 tbsp sunflower oil


Per jar:

  • calorific value
    712 kj / 170 kcal
  • protein: 19 g
  • carbohydrates: 6 g
  • fat: 6 g
Preparation time
10 min.
Ready in
0:55 h
  1. 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.
  2. 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.
  3. 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.
  4. 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