Chicken stock paste (gluten free)

I’ve made this stock paste several times and it is a great, natural stock for use in any dish. I also tried vegetable stock paste, but found its colour a bit too green (affecting colour of the dish), so I’ve never made it again. But I keep coming back to the chicken stock paste and this Mother’s Day I decided to make some and pack it nicely to gift to grandma and some friends too. They all loved it.


  • 300g chicken (I use chicken thigh fillets, fat trimmed)
  • ca. 200g white veggies cut into pieces: I use 1/2 onion, 1 small piece of garlic, a 5cm piece of leek (white part), 1/2 small parsnip, a piece of celeriac)
  • 4 sprigs of fresh herbs (rosemary, thyme, parsley)
  • 1 bay leaf
  • 150g salt
  • 100ml white vine


  1. Mince chicken 5 seconds, speed 7 (I find I need to repeat this step). Set aside.
  2. Chop veggies and herbs 10 seconds at speed 5.
  3. Add remaining ingredients, take measuring cup off, put in the simmering basket, close the lid, and cook for 25 minutes on highest temperature (i.e. steam setting) at speed 2.
  4. Replace measuring cup and blend for 15 seconds at speed 10 (cover Bella with a tea towel just in case your Bella decides to spill hot paste).
  5. Store in clean jars (you will get roughly 600g of paste, so get a big enough jar or a few smaller ones). Refrigerate and use within 3 months.
  6. Use 1 teaspoon in 500ml of water.



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