Step 1

Add chicken to the Thermomix bowl. Mince for 5 seconds / speed Set aside.

Step 2

Remove the leaves from the leek and celery and roughly chop into pieces. Peel and quarter the onion and peel the garlic.

Step 3

Add all the vegetables to the Thermomix with the thyme, rosemary and parsley. Chop for 10 seconds / speed 5.

Step 4

Scrape down the sides of the bowl and add the salt, white wine, bay leaf, coriander seeds and peppercorns. Cook for 30 minutes / Varoma / speed 2 / MC off. Place the simmering basket on the lid to prevent the liquid splashing over your kitchen.

Step 5

Remove the simmering basket and insert the measuring cup. Blend for 1 minute / speed 9.

Step 6

Transfer to an airtight jar and allow to cool before storing in the fridge or freezer.

Step 7

To make up the stock, dissolve 1 tablespoon of stock paste for every 500ml of water.