Bouillon cubes are recognized worldwide in many words such as soup cubes, seasoning cubes, etc. Whatever name it appears, this ingredient is one of the most versatile seasoning methods that adds flavor to your dishes. Let us teach you how to make chicken bouillon cubes at home using our chicken bouillon cube recipe with some basic ingredients.
The method you will learn today is simple and does not require much effort. Above all, these bouillon cubes are packed with flavors and healthy at the same time. This recipe is MSG-free and contains no other artificial flavor enhancers or color additives.
Homemade Chicken Bouillon Cube Recipe!
20
Cubes10
minutes55
minutesOur formula for these homemade chicken bouillon cubes is irresistible and so good that you will never return to store-bought stuff. These cubes are so delicious that they will add an exploding flavor to your soups, stews, rice, or other dishes. They also chill and freeze well in containers!
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Ingredients
- Spices and Herbs
3 cloves 3 Garlic (crushed)
1 tsp 1 Ground Turmeric
1 piece 1 Fresh ginger (about a 1-inch piece, peeled and crushed)
3 3 Cloves
½ tsp ½ Allspice berries
½ tsp ½ Black peppercorns
1 1 Star anise
2 tbsp 2 Fresh Coriander leaves (chopped)
- Other Ingredients
3 3 Chicken thighs (cleaned, bone-in)
1 1 Chicken drumstick
2 tsp 2 Salt
1 cup 1 Water
1 1 Leek (white part chopped)
1 1 Large Carrot (chopped)
1 1 Onion (diced)
2 2 Celery ribs (chopped)
tbsp tbsp Apple cider Vinegar
2 tbsp 2 Avocado oil (you can also use canola oil or sunflower oil)
- Equipment
1 1 Large Dutch oven
1 1 Slotted spoon
Large ice cube trays (silicone preferred)
Directions
- In a large Dutch oven, heat avocado oil. Add the dry spices (black peppercorns, star anise, bay leaf, allspice berries, cloves, and turmeric). Let these spices saute for a few seconds until aromatic.
- Now into this, add the cleaned pieces of chicken. Stir well and add chopped-up veggies, fresh spices, and herbs (onions, celery, carrots, leeks, garlic, ginger, and chopped parsley). Stir well and pour one cup of water with salt and apple cider vinegar.
- Bring everything to a boil over medium-high heat. Use a ladle to remove the scum formed on top of the stock.
- Reduce the heat to low, cover the stock, and let it simmer generously for about 35 minutes more.
- After 35-40 minutes, insert a fork into the vegetables and check if they are cooked. Remove the chicken from the pot using a slotted spoon if the vegetables are cooked through along with the chicken. You can use this chicken to make your favorite chicken salad.
- Switch off the flame, remove the pot from the stove, and let the vegetables and broth cool down.
- Once everything is cooled down, use the same slotted spoon and take out the vegetables, herbs, and spices from the broth to add to the blender jar. Add a little less than 1/4 cup of broth to the blender jar to facilitate the blending process.
- Blend on high speed until you get a smooth paste or a semi-solid liquid. Check for any lumps and blend again until everything comes together smoothly.
- Pour the prepared bouillon cube mixture into ice cube tray compartments and freeze until completely set.
- Once set, take each cube out, wrap each with parchment paper, store it in air-tight containers or ziplock bags, and keep it in the refrigerator or freezer until needed. Take out the amount you need and store the rest immediately in the refrigerator after each use.
Tasty Tips and Suggestions
- Although we have used chicken thighs and one drumstick in our recipe, feel free to use any type of chicken parts in your broth. You can make this by using only bones. But we prefer using both flesh and bones to get better flavor.
- Use less garlic if you don’t like its taste, and adjust the amount of salt as desired.
- Substitute flat-leaf parsley for coriander leaves if you don’t like the taste of it.
- Reduce the amount of whole spices and use about half to one teaspoon of unroasted mild curry powder in your recipe for a different flavor.
- If you don’t have a blender, try using the food processor or an immersion blender. But, keep in mind that the texture will not be as smooth if you make this using an immersion blender.
- If you don’t have ice-cube trays, use a baking sheet instead. Line the baking sheet with parchment paper, and spread the purée evenly using a silicone spoon or spatula. Freeze until solid, remove the frozen block from the baking sheet, and cut it into equal-sized squares. Wrap each cube with parchment paper and then transfer them into an air-tight container or a ziplock bag. Chill or freeze as desired.
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How Long Can These Chicken Bouillon Cubes Remain In The Refrigerator Or Freezer?
You can keep the chicken bouillon cubes you make using the chicken bouillon cube recipe in the refrigerator for up to 1-2 months. At the same time, make a large batch and freeze the cubes for up to 3-4 months. This is a great idea if you use chicken bouillon quite often.
Other Versions Of Bouillon Cubes You Can Make Using The Same Method
If you prefer making other versions of these bouillon cubes, you can go with another type of meat or make vegetarian bouillon cubes. For this, you may simply substitute chicken broth with turkey, mutton, lamb, or beef broth to make other meat-based bouillon cubes.
To make vegetarian bouillon cubes, you can skip the chicken and proceed with the vegetables. Increase the number of vegetables and use more variations of veggies such as zucchini, butternut squash, pumpkin, potatoes, bell peppers, etc.
Our ultimate intention this whole time was to share the healthiest chicken bouillon cube recipe with you. As you see, this formula comes together only with the most natural ingredients and we haven’t used any artificial additives here. You may also reduce the amount of salt used and make it healthier by decreasing the quantity of sodium added.
Adding MSG is unnecessary for this recipe since it carries so much flavor that can be compared to what you buy from the store. However, it wouldn’t be harmful if you need MSG in your homemade bouillon cubes. You can go ahead and add the dash while making the broth or straight to the blender.
