To make the stock paste, mince up 300g of raw chicken.
Add 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice), and a few sprigs fresh herbs (rosemary, thyme, parsley). Chop for 10 seconds on speed 5.
Add 150g coarse sea salt, 1 bay leaf, 50g white wine (or a dash of white wine vinegar + water), 1 clove and 5 coriander seeds (or a dash of ground cloves and a dash of ground coriander).
Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap.
Replace cap and blend 1 minute, speed 10.
Use 1 tsp in 500g water for chicken stock.
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