Mmmmm… roast chicken for Sunday dinner – my favourite, and ThermoHubby John’s, too! I grind up some dried wild mushrooms in my trusty Thermomix 30 seconds/Speed 10, then mix in some butter (about 50 g) 10 seconds/Speed 5. Then I rub this gorgeous mixture under the breast skin of my chicken and roast it for a couple of hours. Just like I do when preparing turkey for Thanksgiving dinner. I can smell the earthy mushrooms as the chicken roasts in the oven. I can taste the moist, delicious chicken even before I carve it. And I know that I can continue to enjoy my chicken even after we’ve eaten it all…
Chicken soup. Risotto. A good sauce. These and hundreds of other dishes and components all start with the same thing: stock. Chicken stock in some cases, and in my house it’s in many cases. Here’s a fast and easy way to make chicken stock in your Thermomix!
Janie Turner’s Fast and Easy Chicken Stock
Makes about 1.5 litres.
Bones and carcass from one chicken
Water to cover
- Place chicken bones in the Thermomix bowl and cover with water.
- Cook 100° C/30 minutes/Reverse Blade Function/Speed Spoon.
- Strain and enjoy – it’s that simple!
Madame Thermomix’s Tips and Variations:
- Add onion and carrot for more depth of taste.
- Add herbs and other ingredients to match an ethnic cuisine recipe: parsley for a French taste; tomato and oregano for Italian; ginger, spring onion, chilli and cilantro/coriander for Chinese or Thai; etc.
- If you’re making it in large quantities (to freeze, for instance), Chef Raymond Blanc advises NOT to add seasonings to a basic stock so that you can use it in a wider variety of recipes.
Bon appétit !