Sauces & stocks
Chicken stock
Golden and comforting base for soups, rice dishes and stews.
Gluten-free
Ingredients
- 1 chicken carcass
- 2 chicken thighs
- 1 onion
- 2 carrots
- 1 leek
- 1 celery stalk
- 1 bay leaf
- 1200 g of water
- Salt to taste
Step-by-step
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- Put the onion, carrot, leek and celery in the mixing bowl and chop 4 sec/speed 4.
- Place the carcass and thighs over the vegetables.
- Add the bay leaf, salt and water up to the maximum mark.
- Set 35 min/100°C/reverse/spoon speed with the basket on the lid.
- Strain the stock and shred the chicken for other preparations.
- Degrease cold by removing the solid layer from the surface.
Tips
- Roasting the carcass first gives a more golden and intense stock.
- Do not exceed the maximum mark of the mixing bowl when adding the water.
- Freeze in portions to always have stock ready.
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