Author Topic: Chicken stock paste (Read 30520 times)

maddy · « **on:** August 29, 2011, 08:58:28 am »

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.

Daisy · « **Reply #1 on:** August 29, 2011, 09:19:18 am »

I made this yesterday and had some chicken thighs and drum sticks .... go the thighs .... so much easier!

maddy · « **Reply #2 on:** August 29, 2011, 09:40:35 am »

That's what I hoped Daisy

I abhor getting skin off chicken!
Did you partially freeze the chicken first before mincing Daisy?

Daisy · « **Reply #3 on:** August 29, 2011, 09:49:52 am »

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.

Cornish Cream · « **Reply #4 on:** August 29, 2011, 12:41:48 pm »

I use thigh meat Maddy,paid a bit extra so it was boned and skinned.I hate dealing with tendons in drumsticks.

I didn't freeze the meat,just minced it up in batches.

Lellyj · « **Reply #5 on:** August 29, 2011, 02:31:53 pm »

I used thighs too.

bigTcup · « **Reply #6 on:** August 30, 2011, 08:01:26 am »

I have done this with thighs, breast & wings - all worked well

LeeJ · « **Reply #7 on:** August 30, 2011, 01:52:22 pm »

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? $:-\$

maddy · « **Reply #8 on:** August 31, 2011, 08:32:03 am »

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.

Kada · « **Reply #9 on:** September 01, 2011, 06:57:32 am »

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

maddy · « **Reply #10 on:** September 01, 2011, 07:26:56 am »

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

Kada · « **Reply #11 on:** September 01, 2011, 07:58:20 am »

Oooo sounds fabulous.

Will give it a go. Thanks Maddy - good to 'see' ya.

Kada

babyw · « **Reply #12 on:** September 06, 2011, 12:15:44 am »

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.

judydawn · « **Reply #13 on:** September 06, 2011, 12:51:23 am »

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.

tarosuma · « **Reply #14 on:** September 06, 2011, 06:16:33 am »

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?