1 barbecued chicken or roast chicken
2 - 3 sticks celery, including leaves
2 carrots, peeled and sliced
2 cups frozen peas
1 onion quartered, with layers split
40 g dried mushrooms
100 g dried onion flakes
20 g celery seeds
100g pink sea salt flakes or 50 g sea salt flakes (to taste)
- Preheat oven to 160°C and line a large baking tray with baking paper.
Remove or eat most of the chicken meat from the cooked chicken, reserving the skin and carcass. Spread chicken skin and break up carcass, and spread across the baking tray. Add the celery, carrots, peas and onion, in a single layer if possible. Bake for 40 minutes, then reduce heat to 90°C and leave in oven until all vegetables and the chicken skin and carcass have dried out (you can use a dehydrator for this process if desired).
- Remove and reserve any meat still on the carcass, then discard the bones. Place the dried vegetables, chicken skin and reserved meat into the Thermomix. Blend for 1 min/speed 9. Add remaining ingredients and blend a further 20 sec/speed 10.
- Spread mixture out on a baking tray and return to the oven to dry out for a further 1 hour at around 90°C before placing into an airtight jar.