Basics
Chicken Stock Paste
The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 400 g
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- Category
- Basics
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- chicken meat, boneless and skinless
- 11 oz
- mixed vegetables
- 7.1 oz
- fresh mixed herbs
- 4 sprigs
- coarse sea salt
- 5.3 oz
- white wine
- 3.5 oz
- dried bay leaf
- 1
- clove
- 1
- coriander seeds
- 5
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 3.8 g
- Energy
- 131.8 kJ
- Calories
- 31.5 kcal
- Fat
- 0.6 g
- Fibre
- 0.9 g
- Carbohydrates
- 2 g
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