Chicken bouillon powder has been one of the best go-to seasonings versatile enough for many preparations. But, most of us are concerned about using this regularly since many store-bought versions contain all sorts of artificial flavor enhancers and additives. Thus, we thought of creating a super flavorful and successful homemade chicken bouillon powder recipe.
This is one of the best formulas you can use only natural ingredients. Free of artificial additives, it is worth your time and effort, versatile, and full of flavor to satisfy your needs.
Homemade Chicken Bouillon Powder Recipe!
8
Tablespoons10
minutes12
hoursStarting with a chicken broth exploding with flavors, you can simply predict the amazing results it will give. You only need an oven or a dehydrator as special equipment since we all have at least a blender at home. So, let’s get started with our ridiculously flavorful chicken bouillon powder!
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Ingredients
- Spices And Herbs For Chicken Broth
3 cloves 3 Garlic (crushed)
1 piece 1 Fresh ginger (about a 2-inch piece, peeled and crushed)
1 1 Star anise
1 tsp 1 Allspice berries
1 tsp 1 Black peppercorns
2 sprigs 2 Rosemary (fresh)
3 3 Cloves
1 sprig 1 Thyme (fresh)
6 stems 6 Parsley (fresh)
- Other Ingredients
6 lb 6 Whole chicken (giblets removed, skin on, bone-in, cut into pieces)
1 1 Large Onion (peeled and cut into chunks)
2 2 Carrots (medium-sized, or one large carrot can be used)
1 1 Rib Celery (coarsely chopped)
12 cups 12 Cold water
2 tbsp 2 Salt
- Equipment
1 1 Large Dutch Oven
1 1 Ladle / Spoon
1 1 Fine mesh strainer
Parchment paper
Baking sheets
Directions
- Preparation- Making the chicken broth
- Clean the chicken pieces, add to a large Dutch oven and pour the cold water to cover the chicken.
- Boil the chicken (medium-high heat). Reduce the heat to low and skim off the foam on the top using the ladle.
- Now, add the crushed garlic, ginger, onion, carrots, celery, black peppercorns, allspice berries, star anise, cloves, rosemary, thyme, parsley, and salt.
- Simmer gently until the chicken is cooked through. Simmering should reach the level that bubbles barely break the surface at irregular gaps. This will take about one hour and 20 minutes.
- Remove chicken from the pot to a large bowl. Separate the chicken and discard the skin and bones.
- Strain the chicken broth through a fine mesh sieve and transfer it to a large bowl, cover, and leave it to chill overnight.
- The next day, scrape off the fat piled on top of your chicken broth and discard.
- Let it come to room temperature and follow up with dehydration.
- Making chicken bouillon powder using the oven
- Start by preheating your oven, and setting it to its lowest temperature possible. Your oven should be somewhere between 150°F and 200°F.
- In the meantime, make a DIY baking dish using parchment paper. Fold the four corners of the permanent paper to make the shape of a very shallow baking dish. Clip all four corners using binder clips to get a steady DIY parchment baking sheet stable enough to hold your chicken broth.
- Pour 1 cup of chicken stock into your DIY baking trays on the baking sheet to get a very thin layer.
- Keep the tray inside the preheated oven and let your broth dehydrate until perfectly crisp. Dry your broth for about 8 hours at 170°F, rotating the baking sheet halfway through dehydration.
- Continue this process until you finish the prepared broth.
- Take the baking sheet out, and let the dried broth cool down.
- Break into pieces when dried to the desired texture, and transfer it to a grinder or a blender.
- Pulverize your dried broth to a fine powder until you get the perfect chicken bouillon powder.
- Use immediately or store in an air-tight glass container or a jar.
- Making the chicken bouillon powder using the dehydrator
- Pour 1 cup of chicken stock into your DIY baking trays on the baking sheet to get a very thin layer. Or else, you can also use fruit leather trays that are specifically made for your dehydrator.
- Once you have packed your dehydrator with all the trays, set your dehydrator to 155°F for 10 hours. Start drying your broth, rotating the trays halfway through the drying process.
- Take the baking trays out, and let the dried broth cool down.
- When dried to the desired texture, break them into pieces and transfer them to a grinder or a blender.
- Pulverize your dried broth to a fine powder until you get the perfect chicken bouillon powder.
- Use immediately or store in an air-tight glass container or a jar.
Tasty Tips and Suggestions
- Feel free to adjust the amount of salt you use in your broth. We have used a standard amount to add some saltiness to our chicken broth. But, you may add more if you wish to have more saltiness. Add salt to the grinder and pulverize it with dried chicken broth.
- Instead of using the DIY parchment paper baking tray, you can also use any baking tray at home. But make sure your baking tray is very shallow so you can have as thin a layer of broth as possible. This will facilitate the crisping process of your broth.
- We should remind you that our chicken broth is rich in flavor so you will get a robust chicken bouillon powder. But, if you keep things less flavorful, you can use only chicken bones with fewer vegetables and spices in your broth.
- Please remember that the drying process will be longer or shorter if your oven is set lower or higher than the mid-range 170°F.
- Since the chicken broth we made is stronger in taste, the powder can be more intense in flavor than what you usually buy from the store. Therefore, we suggest starting with a small amount and adjusting the flavor when incorporating this with your dishes.
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Storing and Shelf Life Of This Homemade Chicken Bouillon Powder
Before transferring this chicken bouillon powder into storage containers, you must make sure your powder is dehydrated. If not, you will be wasting the content as it will catch mold and go stale.
You can store this with other seasoning mixtures and spices in your pantry. Still, we recommend storing your jar of chicken bouillon powder in a well-fitting glass jar or container and keeping it in the refrigerator or freezer to have a prolonged shelf life and quality.
Well, both the oven and the dehydrator do this process successfully in terms of convenience and effectiveness. However, sometimes the oven might take less time than the dehydrator but it all depends on the type of oven and the temperature setting. So, you can use both of these devices to suit your needs depending on what is easier for you. Our opinion is that both of them do this job well!
If you wish to go with the chicken broth we made, MSG is unnecessary because chicken broth is flavorful enough. But, if you wish to create something very similar to what you bought from the store, you can add a desired amount of MSG into the jar of your grinder or blender.
You can pulverize it with the dried chicken broth. However, you should be mindful of the amount used not to overwhelm the authentic taste of this chicken bouillon powder.
