Go Back Email Link
–+ servings

Homemade Chicken Bouillon Cubes

Homemade chicken bouillon cubes are small flavor-packed cubes made from pureed chicken, herbs, and vegetables . They can be used to enhance the flavor of soups, stews, gravies, and other dishes, adding a rich and savory taste. These cubes are easy to make at home and can be frozen for later use, making them a convenient and delicious addition to any kitchen pantry. By using homemade chicken bouillon cubes, you can control the ingredients and avoid preservatives and additives found in store-bought versions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 30 2 tablespoon 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.
  • Spoon the mixture into a mold that holds about 2 tbsp per space. Allow to freeze solid overnight before transferring to a freezer-safe container. Keep frozen for 6+ months and use it as you would regular chicken bouillon!
Tried this recipe?Let us know how it was!