I'm happy to share with you the recipe as adapted by beautiful Jo Whitton at Quirky Cooking from one of my favourite Thermomix cookbooks, My Way Of Cooking. You'll also find the recipe on the Thermomix app alongside lots of other fabulous recipes from that cookbook.
Chicken Stock Paste
(from Quirky Cooking)
300g raw chicken
300g vegies (leek, onion, shallots, carrot, garlic, celery etc.)
Few sprigs herbs (rosemary, thyme, parsley)
150g coarse sea salt
1 bay leaf
50g white wine
5 coriander seeds
1. Mince chicken (from frozen cubes - or fresh but placed in the freezer for 10 minutes to harden up) by locking the lid and pressing the turbo button a couple of times. It's minced when the machine no longer shakes.
2. Add vegies and herbs and chop on speed 6 until all finely chopped, using spatula to push it into the blades.
3. Add remainder of ingredients. Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap.
4. Replace cap and blend 1 minute, speed 10.
Use 1 tsp in 500g water for chicken stock.