Chicken Stock Base

We don’t like to crow about it but Major Chicken Stock Base has more chicken in than most. In fact, it’s 32% chicken, the number one ingredient on the label.

The result: soups, sauces and gravies that shout out flavour. It packs a punch with casseroles, pie fillings, pâtés, terrines and prepared foods. But is delicate enough to bring out all the subtle flavours in a risotto.

Yield

1kg makes up to 50 litres of stock (once diluted)

Suitable for Coeliacs

  • No artificial additives, colours or preservatives
  • No added MSG
  • Freeze thaw stable
  • Mixes instantly
  • Saves on preparation time
  • Long shelf life
  • Low-salt

Add some finely chopped fresh sage and thyme when making the stock up for chicken gravy.

typical values per 100mls base per 100ml of
prepared stock (2.5%)
energy kjoule 1141 28
energy kcal 272 7
protein 20.3g 0.5g
total carbohydrate
of which:
sugars
starch 		24.3g

7.0g
16.5g 		0.6g

0.2g
0.4g
total fat
of which:
saturates 		10.7g

3.0g 		0.3g

0.07g
fibre 0.8g 0.02g
sodium 5.3g 0.13g
Per 100ml of prepared stock: salt 0.33g

Chicken (32%), maltodextrin, chicken stock, yeast extract, salt, chicken fat, sugar, lemon juice concentrate, dried onion, concentrated chicken extract.

Majors Stock Bases are made from the finest ingredients, one of the lowest-salt range of concentrated paste stocks in the foodservice market today. With outstanding results, chefs now season their dishes, adding salt just as they would to recipes using "own-made" stock.

Directions for Use

Simple to DILUTE. Dissolve 20-25g (1 level to 1 heaped dessertspoon) depending on taste, into 1 litre of boiling water and whisk. Each 1kg pot yields up to 50 litres. Or, alternatively, MIX-IN directly to sauces, dressings and fresh dips. The soft semi-liquid paste is so versatile and easy to use, it can be BRUSHED-ON directly to enhance the flavour of your dish.

Recommended Storage

Before opening, store in a cool dry place. Once opened use within 3 months or by the best before date and keep pot tightly closed and chilled (<5°C) between use.

Major Stock Bases are ideal for a kitchen like ours... says Steven Hodge, Head Chef at the University of Exeter, who has been a chef for 21 years.

We produce food in large quantities and need to use a product that we can rely on to deliver great tasting results.
Did you know?
Some professional chefs have even been known to add a spoonful of our Major Stock Bases to their own stock, to enrich the flavour!
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