Knorr chicken 12 pack stock cubes
£1.99 (£1.66 per 100g)
|Energy||30kJ/5kcalper 100ml stock|
|Protein||0.1gper 100ml stock|
|Carbohydrate||0.6gper 100ml stock|
|- Sugars||0.1gper 100ml stock|
|Fat||0.5gper 100ml stock|
|- Saturates||0.3gper 100ml stock|
|Sodium||0.36gper 100ml stock|
Salt, Potato Starch, Vegetable Fats (Palm, Shea Butter, Sal Butter), Yeast Extract, Sugar, Chicken Fat (2%), Chicken (1%), Spices (Turmeric, Pepper, CELERY Seeds), Flavourings, Onion Powder, Maltodextrin, Lemon Juice Powder, Parsley, Caramel Syrup, Antioxidant (Extracts of Rosemary)
Preparation & Storage
- Directions: Place a cube in a jug. Add 450ml (3/4pt) of boiling water and stir to dissolve. Alternatively add crumbled cube directly to dishes as a seasoning. Marco Pierre White's Perfect Gravy. For perfect gravy, take the bird out of the roasting tray, put on a plate and leave to rest. Pour off any excess fat from the roasting juices. Put the roasting tin on a very hot hob and add 300ml water (ideally using your vegetable water). Using a wooden spoon stir out the crusted bits of sediment left in the bottom of the pan, the real gems of flavour. Whisk in a chicken cube to season the joint's natural flavour. Bring to the boil and reduce by half. For a finishing touch add freshly chopped parsley or a sprig of rosemary, whichever you prefer.
Store in a cool, dry place.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email email@example.com. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.