A concentrated chicken stock for healthy recipe creation.
Ingredients
4 each chicken thighs
1 large sweet onion
2 large carrot
3 whole celery stalks
4 cloves garlic
2 whole tomato
1 medium zucchini
½ bunch parsley
3 large fresh thyme
1 large bay leaf
6 leaves sage
2 sprigs rosemary
½ cup white wine
75 grams mineral salt
2 Tablespoons THM Gentle Sweet
1 cup nutritional Yeast Flakes
1 teaspoon turmeric
1 teaspoon paprika (smoked)
10 whole peppercorns
1 tablespoon Worcestershire sauce
Instructions
Wash and roughly chop the vegetables
Cut the chicken away from the bones and roughly chop
Put the chicken pieces in a food processor and whizz until finely minced. Add all the other vegetables and fresh herbs and mince until it forms a paste
Transfer to a pot and add the white wine, nutritional yeast, gentle sweet and other seasonings.
Mix well and add the chicken bones into the pot. Cook on medium high heat with a lid partly covering for 1 hour, stirring occasionally.
Mix well and add the chicken bones into the pot. Cook on medium high heat with a lid partly covering for 1 hour, stirring occasionally.
After an hour, take the chicken bones out and discard, let the mix cool down a bit and transfer to a blender. Blend until smooth, pour into the pot with the worcestershire sauce and return to the heat, this time on medium low. Let it cook uncovered until it thickens up and most of the liquid has evaporated. It will splatter so use a splatter guard! This could take an hour or more, a shallow pan will speed it up. When it's nice and thick and reduced, transfer to a mason jar and store in the freezer.