Whenever I roast a chicken or buy a cooked chicken, I always keep all the bones to make liquid stock. No waste and good for the gut, home made chicken stock usually has to be reduced to concentrate the flavour. This is due to the fact that it needs a lot of water to cover the bones and the vegetables.

But, with the TM7, you can use far less water, giving a lovely concentrated stock with great flavour. Open Cooking Mode makes this possible. The blades don’t rotate and you can manually set the time and temperature.

Chicken stock freezes beautifully, so I always have some on hand for soups, gravies or stews.

ThermoGourmand

Chicken Stock in the TM7

An easy set and forget way of using up a chicken carcass to get a lovely tasty stock.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 carcass from a cooked chicken including leg and wing bones
• 1 carrot large dice
• 3 sticks celery
• 1 onion in quarters or large dice
• 1 bay leaf
• 3 or 4 sprigs parsley
• 1 Tbsp apple cider vinegar
• 1100 g water or enough to cover ingredients

Method

 

1. Place bones, vegetables, herbs and vinegar into Thermomix bowl.
2. Cover with water.
3. Go to modes and select Open Cooking.
4. Set for 3 hours/90.
5. Strain through simmering basket into a bowl.
6. Refrigerate or freeze and use as desired.

Notes

~ Ensure you remove any stuffing from inside the carcass.
~ To freeze, place a ziploack bag into a bowl or container that will fit in the freezer. Pour in cooled stock and seal. Place in freezer. Remove bowl when stock is frozen solid.
~ Stock can be further reduced by choosing Open Cooking/ 20 min/120.