Combine all ingredients except the salt into your food processor (high speed, large bowl, approx 1 minute) or magimix cook expert (I used crushed ice).
Put the paste in a large saucepan and cook at high heat, stirring occasionally 15 minutes. (Magimix Cook Expert 15 minutes, speed 2a, temp 105 degrees celsius).
After 15 minutes add the salt and continue cooking for 15 minutes more or until everything is soft and the chicken is cooked. (Magimix Cook Expert 15 minutes, speed 4, temp 105 degrees celsius).
Process again (magimix crushed ice) in your food processor until a consistent paste is formed.
Spread onto dehydrator trays and dehydrate at 68 degrees for 12-18 hours. Or into your oven as low as it can go and keep an eye on it.
When you can, go and give it a mix with a fork.
When completely dry, transfer back to your food processor to blitz to a powder.
Store in a jar.
Use one teaspoon of stock powder to one cup of hot water.