I found a great solution to a problem that had annoyed me for many years. It is surprising really that I let it torment me for so long. Nevertheless, I am really happy to have figured out how to store my homemade chicken stock recipe for later use without having to rely on canning or freezing. The ‘secret’ is these homemade bouillon cubes.
Did you know that the word ‘Bouillon‘ is actually French for broth? The major benefit of adopting these cubes has got to be the amount of space they save. If you have always hated having to wait a few hours for your stock to thaw before use, then you are absolutely going to love these cubes. They can be made from beef, chicken or even fish stock.
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Here’s What You’ll Need:
- chicken, beef or fish stock
- large pot
- baking sheet
- non stick dehydrator sheets
- knife
- mason jars
- food processor (optional)
- food dehydrator (optional)
It’s easier if you make these, straight after making your stock. Allow the stock to boil until two thirds of it has evaporated. You will know it is ready from the tiny bubbles as well as the light tan color. Reduce your heat and let it simmer for a little while longer. The bubbles get bigger and the color turns darker, with the stock itself thicker and syrup like.
Remove from the heat and allow to cool for at least 30 minutes. There are two options when it comes to preparing your bouillon for storage. Freezing will require you to cool the stock first on a baking sheet for about 2 hours, followed by cutting it into cubes which you then freeze on the baking sheet before storing in a mason jar. This is my favorite method. Alternatively you can dehydrate, the thick stock in a food dehydrator and then storing in mason jars as chunks or powdered bouillon.
You can follow step by step instructions on The A Return To Simplicity blog, here…
How To Make Bouillon Cubes
You can watch the video below on how to make bouillon cubes…
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