Chicken
BOUILLON PASTE
The chef’s choice for full-bodied chicken depth at scale.
Swipe to find out why Blenders Chicken Bouillon Paste is built for serious flavour in busy kitchens.
Product Overview
The Comfort Classic – Full-bodied chicken flavour made for every menu
This smooth, ready-to-use paste delivers deep roast chicken flavour with a subtle herb finish. It provides savoury warmth and body in soups, stews, casseroles and sauces with ease. Versatile, consistent and fast to work with, it’s ideal for both batch cooking and signature comfort dishes across highvolume service.
Roast Chicken Flavour, Minus the Roast Deep, savoury flavour that tastes like hours of simmering - ready in seconds.
One Paste, Many Pot Use it anywhere you want comfort and richness, from cassero to sauces.
Fast Blend, No Clumps Scoop, stir and go. Smooth texture means no delays during prep or service.
Pack Size:
880g
Why Chefs love it:
Rich Roast Chicken Flavour: Full-bodied and comforting, with more real chicken character and less saltiness, plus a light herb finish. Contains 2.5% chicken. Works Across Menus: Great for sauces, gravies, casseroles, soups and more.
Smooth and Speedy: Paste format dissolves quickly, saving time in prep.
Consistent Every Time: Reliable performance in busy kitchens and batch cooking.
Produc
Allergens: Co
Shelf Life: 24
Pack Sizes: 8
No Artificial C
Menu Inspiration
PORK & NDUJA MEATBALLS WITH FRAGRANT POMEGRANATE COUSCOUS
A bold and aromatic main dish, these pork and nduja meatballs are packed with smoky spice and balanced by a rich tomato sauce made with Blenders Tomato Ketchup and Chicken Bouillon. Served over fragrant pomegranate couscous with basil, pine nuts, and roasted red peppers, this dish delivers layered flavour and vibrant colour – ideal for showcasing on menus or serving as a generous special.
Ingredients
For the Meatballs:
1 onion, finely chopped
2 cloves garlic, minced
2 tsp olive oil
150g Nduja, grated or crumbled
750g pork mince
50g panko breadcrumbs
1 tsp chopped fresh coriander
40g Blenders Tomato Ketchup
Sea salt and coarse ground black pepper
For the Tomato Sauce:
1 onion, finely chopped
2 cloves garlic, minced
2 small green chillies, chopped
2 x 400g tins chopped tomatoes
4 tbsp tomato purée
160ml Blenders Chicken Bouillon (prepared)
40g Blenders Tomato Ketchup
1 small bunch of fresh basil, chopped
Olive oil, for frying
Salt and pepper, to taste
For the Couscous:
300g couscous
300ml Blenders Vegetable Bouillon (prepared)
2 tbsp red pesto
1 jar roasted red peppers, sliced
30g toasted pine nuts
1 small bunch fresh basil, torn
Seeds of 1 pomegranate
Sea salt, to taste
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Eggs, Nuts, Celery
Method
1 In a large bowl, mix the onion, garlic, Nduja, pork mince, breadcrumbs, coriander, and Blenders
Tomato Ketchup
2 Season with salt and pepper Shape into golf ballsized meatballs and place on a tray.
3 Chill in the fridge while you prepare the sauce
4 Heat olive oil in a medium saucepan Add onion, garlic, and chillies, and cook for 5–6 minutes until soft
5 Add the chopped tomatoes, tomato purée, and prepared Blenders Chicken Bouillon. Stir in the Blenders Tomato Ketchup and season to taste Add chopped basil and simmer gently
6.Heat a large frying pan with oil and brown the meatballs on all sides Transfer to the tomato sauce and simmer gently for 15 minutes until fully cooked through.
7 Place couscous in a bowl and pour over the hot prepared Blenders Vegetable Bouillon
8.Cover and let steam for 5–7 minutes. Fluff with a fork, then stir in red pesto, roasted peppers, pine nuts, basil, and pomegranate seeds Season with sea salt.
9 Spoon the couscous onto serving dishes and top with the warm, spicy meatballs Finish with extra basil or pine nuts if desired.
Menu Inspiration
WILD MUSHROOM STUFFED CHICKEN SUPREME WITH MUSHROOM SAUCE
Discover the gourmet delight that is a wild mushroom stuffed chicken supreme paired with a delectable mushroom sauce.
Ingredients
4 boneless, skin-on chicken supremes
1 chicken fillet (for stuffing)
1 egg white
200g mixed wild mushrooms (such as chanterelles, porcini, or shiitake), finely chopped
2 cloves garlic, minced
1 small shallot, finely chopped
2tbsp fresh thyme leaves, chopped
2tbsp fresh parsley, chopped
2tbsp olive oil
Salt and black pepper to taste
100ml dry white wine
100ml Blenders Chicken Bouillon
100ml heavy cream
150ml Blenders Roast Gravy
2tbsp unsalted butter
Salt and black pepper to taste
Allergens: Contains Eggs, Soyabeans, Milk, Mustard
PREP TIME 20 MIN
COOK TIME 50 MIN
SERVINGS 4
Method
1 In a large frying pan, heat the olive oil over medium heat Add the minced garlic and shallots and sauté for about 2 minutes until they become fragrant and translucent Add the finely chopped wild mushrooms to the pan and cook for approximately 5-7 minutes, or until they release their moisture and start to brown Stir in the fresh thyme and parsley and season the mixture with salt and black pepper to taste
2 Pour in the white wine and chicken stock Cook for an additional 5-7 minutes, allowing the liquid to reduce and the flavours to develop Remove from heat and set aside to cool Split the mix in half Put half in a blender with the chicken breast and egg white and blend until smooth
3 Carefully butterfly each chicken supreme You want to create a pocket for the mushroom filling Spoon the mushroom mixture evenly into each chicken supreme and close over the fillet, pressing gently to distribute it evenly Season the outside of the chicken supremes with salt and black pepper
4 Heat a large frying pan over medium-high heat and add a bit of olive oil Once hot, add the stuffed chicken supremes skin-side down Sear for about 2-3 minutes until the skin is golden brown. Transfer the pan to the preheated oven and roast the chicken for about 15-20 minutes or until the internal temperature reaches 165°F (74°C)
5 While the chicken is roasting, prepare the sauce In a saucepan, combine the heavy cream, mushroom mix and white wine Bring the mixture to a simmer over medium heat and let it reduce by half Stir in the butter and gravy Bring back to a simmer and season with salt and black pepper to taste Once the chicken is cooked through and the skin is crispy, remove it from the oven
6 Plate the stuffed chicken supremes, drizzle with the creamy wild mushroom sauce