Skinnymixers Stock Concentrate Paste

skinnymixer’s Stock Concentrate

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Skinnymixers Stock Concentrate Paste

Thermomix Stock Paste or Stock Concentrate, is typically the very first recipe that you make in your Thermomix with the help of your consultant.

There is something special about making your own stock paste and there is really no taste comparison to bought chicken stock. 

If you are someone who likes to be mindful of what additives or ingredients that you include in your cooking, making your own stock paste should be high on your to-do list.

The conversion to liquid stock is 1 Tbsp per 500 g water.

This healthy Thermomix recipe features in our Top 12 Thermomix Recipes to Freeze.

Here is a challenge: if you haven’t yet made my stock concentrate, I dare you to make the chicken one and recook a meal you make regularly of mine without home made stock concentrate. The difference will blow your mind!

skinnymixer's Compliant Stock Paste
5 from 2 votes

skinnymixer's Stock Concentrate

Taking the time to make your own Thermomix chicken stock concentrate, beef stock or vegetable stock paste can really add an incredible flavour to your meals. If you keep some of each in the freezer you will be covered for all of the Thermomix recipes. This can be used to make 500 g of liquid stock by adding 1 Tbsp to water.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Skinnymixers
Recipe type: Basics
Servings: 20


  • 200 g beef steak or chicken breast diced (optional for meat stock - replace with vege)
  • 100 g celery roughly chopped (omit for low fodmap if needed & replace with fodmap friendly vege)
  • 100 g zucchini roughly chopped
  • 100 g leek roughly chopped (use the green tops for low fodmap)
  • 1 large brown onion peeled and quartered (replace with spring onion for low fodmap)
  • 1 large tomato halved
  • A handful of mixed fresh herbs parsley, sage, thyme, rosemary
  • 5 garlic cloves peeled or 25 g or 0.9 oz garlic infused olive oil
  • 3 black peppercorns
  • 1 bay leaf
  • 30 g apple cider vinegar
  • 150 g rock salt


  • Put meat, if using, into mixer bowl. Chop for 10 sec/speed 8/MC on.
  • Add vegetables, herbs, spices and vinegar to mixer bowl. Chop for 15 sec/speed 8/MC on.
  • Add salt and 50 g or 1.8 oz of water to mixer bowl. Cook for 30 min/steaming temp/speed 2/MC off. Tip: Put the simmering basket over hole to protect kitchen.
  • Add a further 50 g or 1.8 oz water to mixer bowl. Blend for 1 min/speed 9/MC on.


Store in the refrigerator in an airtight glass jar for up to 6 months, or in the freezer if desired. You can easily freeze this and scoop straight from the freezer as it doesn't freeze solid due to the salt content.
Use 1 tbsp per 500 g or 17.6 oz liquid.
Don't wash the bowl after scraping the stock out, add 500 g or 17.6 oz water and blitz for 30 sec/speed 9/MC on for usable liquid stock!
Bellini Users
Use the sharp blade for this recipe.
At step 3 use ST temp if using an Intelli and 120 degrees if using a Supercook.
At step 4 slowly increase speed from 4 up to speed 9, adding a little extra time if needed.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Stock Concentrate
Amount Per Serving (20 g)
Calories 9 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 1380mg60%
Carbohydrates 0.4g0%
Sugar 0.4g0%
Protein 1.3g3%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Yum ! I was wondering if canning it might make it shelf storable ? Any ideas on how to make it shelf safe ? Thank you !


      1. Hi Amy. An unsolicited comment if I may. The challenge is ensuring appropriate acidity. I did can this recipe once using a pressure canner (not my electric pressure cooker, which I trust to “can” other things but not this.) It is high in salt, which Botulinin does not like, but absent the right PH it is a challenge to keep safe and not really worth the risk of canning IMHO. In part this is because you don’t keep much of it so even a crowded freezer like mine is a viable place to store it.

        How I canned it during my experimental run.

        As the paste is pretty thick, heat is slow to transfer through it so I held at high pressure (standard ball jar, Presto 23 QT) for 35 minutes. I did test run at 20 minutes first and was not convinced that the center of my Ball jar got hot enough for long enough.

        No doubt I am being a bit conservative, but you don’t get second chances with Botulinum toxins. There is a noticeable taste impact. The US has some great resources on this if you have not come across them before: https://nchfp.uga.edu/index.html#gsc.tab=0

  2. My daughter can’t have the tomato or the garlic… and suggestions on what I can replace with? (She can have garlic infused oil)

    I’ve been using the recipe for years and it’s my fave by far –

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