Thermomix Liquid Chicken Stock / Chicken Bone Broth (Western Style)
Chicken stock has a permanent place in my freezer - because of its versatility and how convenient it is to make. Chop up 1 carrot, 1 onion, 1 stalk of celery, then throw in 2 chicken carcasses (washed) and a couple of herbs (not necessary), boil for 1 hour, and we have a rich, fragrant nutritious broth which the 3 kids are happy to drink on its own. $4 for 1 litre of goodness, and I can freeze in portions to cook dishes like noodle soup, crispy noodles, Japanese-style pasta, porridge and other types of soup.
mummy likes to blanch the chicken first, while others like to soak the chicken bones for 30 min before cooking - so you get a clearer, cleaner broth.
This is not rocket science, and it does seem very easy. but when I grappling to learn cooking while taking care of children, it was tough to learn. this is the impetus to share cooking basics even though I'm very much a noob cook - in hopes that it can benefit someone someday.
Ingredients:
Chicken Bones (500g), chopped in chunks
1 Celery Stalk, cut in chunks
1 Carrot, cut in chunks
1 Onion, quartered
1 Garlic Clove, smashed
1/2 tbs of apple cider vinegar
1 tsp of salt
Handful of herbs (fresh/dried)
Water
1. Put all the ingredients in the TM
2. Fill the mixing bowl with water up to the maximum level.
3. Bring the soup to a boil (10-15min/Varoma/Reverse Spoon)
4. Simmer the soup (40min/90°/Reverse Spoon)
5. Pour the mixture through a fine hole sieve/muslin cloth
Note:
This is a very versatile stock soup that can be used as a base for various dishes (porridge/soup/stews). You can also freeze it and whip up noodle soup on busy days. If you prefer a clearer soup, you can also blanch the chicken bones.
Recipe adapted from: https://www.recipecommunity.com.au (Wise Woman Ways)
Ingredients:
Chicken Bones (500g), cut in chunks
1 Celery Stalk, cut in chunks
1 Carrot, cut in chunks
1 Onion, quartered
1 Garlic Clove, smashed
1/2 tbs of apple cider vinegar
1 tsp of salt
Handful of herbs (fresh/dried)
Water
(If you prefer a clear soup, you can blanch the chicken bones)
1. Put all the ingredients in a 2.5l pot and fill up with water till all the ingredients are covered.
2. Bring the soup to a boil
3. Reduce the soup to a simmer. Continue for 1-2hours.
4. Pour the mixture through a sieve
