We go through a ton of stock in our kitchen to make soups, risotto, rice, stews…something is always bubbling away in a savoury chicken or vegetable stock. Usually we have bags of homemade frozen stock in the freezer but my one complaint about that is the amount of space it takes up. The Vorwerk cookbook My Way of Cooking had an interesting approach to stock: make a batch of stock paste that keeps in the fridge for months. In recipes calling for stock, just take 1 to 2 teaspoons of the resulting paste, mix it with 500 g water to yield about 2 cups of stock.
After you’ve minced your chicken in the Thermomix and set it aside, place the vegetables and herbs in the bowl and chop.
Add the minced chicken and remainder of ingredients and let it cook for 30 minutes on the Varoma setting at speed 2. I had issues with the 150 g salt it called for. That’s 10 tbsps making me wonder if the 150 is a typo. (Update: no typo, the amount is required for preservation.)
After it cooks, blend on speed 10 for 1 minute and you end up with a thick paste (pictured below).
Let it cool and then store it in an air tight container in your fridge.
I made enough paste to make about 60 cups of stock. That would equal 15 of these:
One box of this particular stock costs about $4, so approximately $1/cup. Doing it the Thermomix way breaks down to approximately 4 cents per cup. That’s crazy.
The vegetable stock paste is more of the same, easy procedure:
Chop up a chunk of Parmesan cheese and set aside. Place cut up pieces of vegetables and herbs into the Thermomix and chop.
Again, when you want to make stock, just add 1 to 2 tsps of the vegetable paste to 500 g of water to make approximately 2 cups of stock. These recipes, like many of the ones found in this cookbook are super easy. If you want to use other vegetables that are not called for in this recipe, go for it. Many of these recipes can be altered to suit the ingredients you have on hand.
This is a money-saving, incredibly easy recipe and a great alternative to buying boxes of stock, or spending hours simmering, straining and supervising vats of stock on your stovetop.