Chicken stock paste

[fundj&e]

i do not do chicken or beef stock i really hate the smell

my family would not know what really chicken soups taste like 

[judydawn]

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.

[Frozzie]

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 

[LeeJ]

Can someone take a picture of their finished stock? I'm wondering how mine compares HAHA

[judydawn]

This may not be what you are after LeeJ but these are my frozen cubes.

[salsabil]

Hi,

Just wondering what I could substitute for wine?

Thanks

[achookwoman]

Hi,

Just wondering what I could substitute for wine?

Thanks

Could use apple cider vinegar and a little sugar.

[salsabil]

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!

[jmc296]

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

[Frozzie]

I add the salt and dont add any when cooking but add more or lesstock depending on the recipe

[achookwoman]

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. 

[jmc296]

 
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

[Frozzie]

Good point cookie.. I guess the type of food i mainly cook doesnt have already salty ingredients and im just being lazy

[jmc296]

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

[judydawn]

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.