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ThermoGourmand

Chicken Stock in the TM7

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