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Homemade Bouillon Cubes

on September 21, 2013

I like to add bouillon to sauces, soups, and other dishes where you want more depth of flavor, but all the store brands I know of have sugar, msg, various corn products, and the ever mysterious “natural flavorings” which usually disguises soy and other undesirable things. I went searching and found this recipe which is easy, and fall-winter is a good time to make up a store for the whole year since we have turkey once or twice for the holidays. An added bonus during the winter is the humidity added to the air, which makes it feel warmer, during the cold days when heaters run and dry out the air. Thanks to myrealfoodlife.com for this recipe.

Home Made Bouillon Cubes

Note: This technique can be done to make beef bouillon cubes, as well.

Ingredients

  • 1-2 chicken [any poultry] carcasses (if they have spices on them, remember that those flavours will also be in your cubes)
  • 1 spaghetti pot (large pot)
  • about 12 cups of water
  • (if you want)- 1 onion cut in half, 1 carrot, 1 garlic clove, 2 celery stalks
  • OR- 12 cups of chicken broth or beef broth

Directions

  1. Put all your ingredients in the pot, and cover by about 2 inches with water.
  2. Bring the water to a boil, and then turn it down to simmer for 2 hours (you can do more, sometimes my mom would leave it over night to simmer… err but thats the grossest smell to wake up to in the morning, ever… lol and I don’t recommend leaving your stove unattended)
  3. Pour the liquid through a fine strainer, and throw out the bones.
  4. At this point, you can cool the broth in your fridge and make the cubes later, or you can proceed.
  5. Pour the broth into a wide pot or deep saucepan-  you want to try to get as much surface area in contact with the heat as possible.
  6. Bring the broth to a boil again, and then reduce to simmer.
  7. When the broth is reduced in volume  by like 3/4- or it looks like its almost syrup (but not quite- if you let it get to syrup it becomes caramelized. It still tastes good but won’t make a broth if you add water later.), take it off the heat and pour into a cake pan, or into individual silicone muffin or mini-muffin trays [or ice cube trays]. Refrigerate till solid and scrape off the fat, or freeze right away. You’re done!

Note:

-You will have to add salt when you use these cubes.

– 1  large cube (about 2 inches by 2 inches, and 1 inch high), makes about 2 -3 cups of broth.

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