Essential Cuisine Stock : Chicken

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Chicken Stock

A masterful recipe of chicken stock perfection! This chicken stock mix has the taste of a kitchen made chicken stock that has been lovingly simmered and tended to on the stove. When used to make sauces, the depth of chicken powers though a basic white wine, cream sauce to produce kitchen made quality in minutes.

Authentic tasting, made from chicken, this stock powder allows you to cook with confidence. Go on, try a free sample today.

Ingredients when reconstituted:
Chicken Stock (Water, Chicken Extract), Flavourings (contain Egg), Glucose Syrup, Salt, Yeast Extract, Vegetable Oil.

Allergen Advice:
Contains: Egg
Gluten free

Ambient	800g tub
12 months shelf life	Yield: 50 Litres

Typical Values	Per 100ml prepared Stock	Per 100g as sold
Energy	16.3 kJ/3.9 kcal	1013 kJ/242 kcal
Protein	0.39g	23.9g
Carbohydrate	0.50g	30.9g
(of which sugars)	0.41g	25.4g
Fat	0.04g	2.5g
(of which saturates)	Trace	1.1g
Fiber	Trace	0.1g
Sodium	0.22g	14.0g
(Salt equivalent)	0.56g	35.0g

"I first used a sample of the chicken stock in our chicken and mushroom soup and could tell the difference straight away; that it had been made from boiling and roasting chicken, which was important to us."
Neil Gitton, Food Development Manager, Philpotts

Request Free Samples From Essential Cuisine

Useful Tip
Due to the high protein content of our stock we find it easy to make a consommé just by poaching chicken:
Method;
Start with ½ litre cold water and whisk in 10-15g of Essential Cuisine stock mix.
Simply add 3-4 raw chicken breasts and gently bring to the simmer.
You will notice that the cooking liquid starts to clear and the proteins start to gather together. Once the chicken breasts are cooked, remove them.
Drain the remaining liquid gently through muslin and you should have achieved a perfectly clear chicken consommé, which is ready to serve with the appropriate garnish.

Bearing in mind the effect that our stock has when poaching chicken, it has the same clearing ability when added to your own chicken stockpot. Add a spoon or two to the pot before you bring up to the simmer. It also adds depth and flavour to your stock; try it, it really works.