Are you tired of using store-bought bouillon cubes that are filled with artificial ingredients and preservatives? Why not try making your own homemade chicken bouillon cubes with fresh ingredients and herbs? Not only will you know exactly what is going into your bouillon, but the flavor will be far superior to any store-bought version.
The best part about making your own chicken bouillon cubes is that you can customize them according to your taste and dietary needs. You can adjust the amount of salt or add different herbs and spices to suit your preferences. If you’re following a specific diet, such as vegetarian or vegan, you can easily adapt the recipe to make bouillon cubes suitable for your needs.
Apart from being used as a flavor enhancer, these cubes can also be added to boiling water to create a delicious and easily digestible chicken broth. They are also a great alternative to store-bought broth powders that are usually filled with artificial flavors and preservatives.
In a world where we are becoming more conscious of what we put into our bodies, homemade chicken bouillon cubes provide an easy and healthier option for adding flavor to our dishes. With just a little bit of effort, you can elevate the taste of your meals and have peace of mind knowing exactly what goes into your food.
Homemade Chicken Bouillon Cubes
Ingredients
- 2 tbsp Avocado oil
- 2 chicken thighs (bone in preferred, boneless is fine)
- 1 chicken drumstick
- 2 cup water
- 1 cup parsnip, peeled and diced
- 1 leek, white part chopped
- 1 cup Celery diced
- 1 cup carrots, peeled and diced
- 1/2 onion, diced If you do not have a leek, use the whole onion
- 4 cloves garlic, smashed
- 1 tsp kosher salt, divided
- 1 tsp Turmeric
- 2 tbsp parsley, chopped
- 1 tsp fresh thyme leaves 1 tbsp dried if you do not have fresh
- 1/4 tsp white pepper
This is a 2 tbsp freezer mold in case you are looking for one
Instructions
- Heat 1 tbsp of oil over medium heat. Lightly season the chicken to the pot. Cook for about 3 minutes on each side or until lightly seared. Turn the heat down to low. Once the temperature has reduced, add the water and cover the pot. Simmer for 10 minutes.
- Remove the chicken from the pot, and carefully pour the water in a bowl and set aside for later.
- Return the heat to medium and add another tablespoon of oil. Add the vegetables and season with half a teaspoon of salt. Saute for 8-10 minutes or until the vegetables begin to release their natural juices into the pot for extra liquid, and are lightly fork tender.
- While the vegetables are cooking, remove, the meat from the bones, discard the skin, and save the bones and meat.
- Reduce the heat to medium-low. Add the chicken, bones, and water back to the pot, along with pepper, herbs, and turmeric. Cover for 20 minutes, stirring occasionally. The vegetables should be fork-tender.
- Remove the bones and allow to cool before blending with an immersion blender or high-speed blender until no large chunks remain it should be as smooth as baby food. Taste and add the remaining 1/2 tsp kosher salt if needed.