Share This

Wednesday, 27 August 2014

Homemade Chicken Stock Powder


Have you encountered those times when you are so hard up to cook something off the recipe book but only to find that almost every single recipe calls for chicken or vegetable stock as a base, and you are just reluctant to use store bought chicken stock cubes/powder just like I do?

What about frozen homemade stock you say? Nahh... tried and tested but not feasible especially when I have a puny freezer that cannot store much fresh frozen produce let alone those huge mason jars filled with homemade stock.





I was just browsing for Thermomix recipe when I stumbled upon a brilliant idea to make homemade chicken stock.. not in the form of a broth or paste but in a form of powder! I thought this would be a nice replacement for those store bought chicken stock cubes or powder that are often laden with MSG and other artificial flavourings. Since I am also on a mission to completely eliminate soy sauce in my diet for obvious health reasons, I decided to give it a go with hopes that this can be used as a regular seasoning in my cooking as well.





This recipe is adapted from here. It's a recipe meant for use with a Thermomix but fret not if you don't have one as this recipe is easily done in a conventional way as well. All you need is a powerful food processor or blender, a stove and an oven. It would also be an added bonus if you have a dehydrator as well.





This recipe can easily be modified by adding in just about any types of vegetable that you wish. It's also an excellent way to clear any leftover vegetable from the fridge. You may also adjust the amount of salt used to suit your taste and possibly omit it altogether if you're making it for small children. All you need to do is to add in more celery as its natural sodium content will give it a nice hint of salty taste. Chinese rice wine can be replaced with white wine if you prefer a 'western-style' taste, and if you wanna make an alcohol-free version apple or grape juice can be used to replace wine as well.



Recipe for Homemade Chicken Stock Powder


400 g Raw Boneless Chicken
100 g Salt
50 ml Chinese Rice Wine
1 Tbsp Parsley Flakes / Fresh Parsley
1/2 Tsp Coriander Seed
1 Pc Big Yellow Onion
20 cloves of garlic
1 Stick of Carrot
1 Stalk of Leek

  1. Place all ingredients into the food processor and blitz until finely minced.
  2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes.
    This is how it looks after being cooked in the Thermie
  3. Spread mixture on an oven tray lined with baking paper and bake at 160 C for bout 6-7 hours ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
  4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.
** the baking duration will be shortened and the temperature needs to be lowered too if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too :)

Thermomix Method:


  1. Place all ingredients into TM bowl to chop finely. (MC/ 10secs/ Speed 7 - x 2)
  2. Add in 1-2 tablespoon of oil (optional) to cook. (30 minutes/ Varoma/ Speed 2)
  3. Spread mixture on an oven tray lined with baking paper and bake at 160 C for bout 6-7 hours or until completely dried. Use a fork to stir/mix occasionally for even drying.
  4. Place mixture back into TM bowl (cleaned and dried) and mill into fine powder. (MC/ 40secs/ Speed 10)

Warning: Your entire house will smell like roast chicken when the stock paste is being dried in the oven.. yum




This chicken stock powder is so versatile that you may use it in:

  • stir-fried veges
  • porridge
  • soups/broth
  • stews
  • quick-boiled soups
  • fried rice
  • fried noodles
  • chicken pie fillings
  • bolognese sauce
  • aglio olio
  • eggs: scrambled/omlette
  • instant noodle soup sachet replacement
the possibilities are endless...

Oh yeah before I forget.. to make liquid stock, just mix 1 teaspoon of chicken stock powder to 1 cup of  hot water. Adjust accordingly depending on the amount of salt that you've added earlier on.

This powder is best kept in air-tight containers or glass jars and be stored in the refrigerator even though you may keep it out on the counter as well due to its relatively high salt content. 





22 comments:

  1. Thanks for sharing! However, is it alright if we don't oven bake it after we fry? Like after we fry just add water and cook as stock. Will de effect be the same?

    ReplyDelete
    Replies
    1. You are welcome!

      Yup it's ok if you don't bake/dehydrate it... What you can do is put the paste in ice cube trays and freeze ... Once frozen, you can just pop them out into a zip lock bag and store in the freezer and use as you would with store-bought stock cubes

      Delete
  2. Hi, is water added to the paste if u intend to freeze it instead of dehydrating it? Thanks.

    ReplyDelete
  3. Thanks for sharing.homemade is the best

    ReplyDelete
  4. Hi Kat, can I omit the coriander seed? Don't know what to do with the remaining..

    ReplyDelete
    Replies
    1. yes you can Shi En, or you may replace it with fresh coriander or any herbs and spices of your choice :)

      Delete
  5. Hi thx for the recipe! I tried it today but unfortunately it got burnt during the dehydration process. I had left it baking at 160c but it somehow got burnt in an hour. Am I missing something?

    ReplyDelete
    Replies
    1. Hi Sejati, was the mixture spread out very thinly? if yes, then you gotta lower your oven temp further and keep an eye on the baking process every 30 minutes instead. Good Luck!

      Delete
    2. Ok will give it a try, thank you again and for the tips :)

      Delete
  6. Hi, will leaving out the Chinese rice wine affect the recipe? I'm not quite comfortable adding it into my 7mo's meals just yet. Great recipes. TIA

    ReplyDelete
  7. Hi, how would the dehydrator be used for this recipe?

    ReplyDelete
  8. Hi, how long can it be kept before it turns bad?

    ReplyDelete
    Replies
    1. Hi debs, mine lasted for 4-5 months out on the counter with no signs of it turning bad... It will definitely last longer in the fridge too

      Delete
    2. Hi, doing this recipe for the second time. It is great as I am allergic to MSG and all the store brands have some. I personally keep mine in the freezer at all times as I am afraid of it going bad. It stays in powder form so ready to use at any time.

      Delete
  9. Im just curious 6-7 hrs in d oven, so we have to check every 30min feels like its very long.

    ReplyDelete
  10. I managed to do the stock powder, but it doesnt dissolve in the hot water well. And it taste odd hahaha. Whats wrong? :(

    ReplyDelete
  11. This comment has been removed by the author.

    ReplyDelete