HOMEMADE STOCK/BOUILLON CUBES

HOMEMADE STOCK/BOUILLON CUBES

Ingredients

Chicken Scraps
Vegetable Scraps
Fresh vegetable,if the scraps weren’t enough,or if you’re like me and love a rich flavorful stock.
Enough water to cover the contents twice, about 4 to 6 cups of water

Directions

Add chicken, vegetable scraps and fresh veg and water to pot.
(examples of veggies are carrot,peppers,onion,garlic etc)…….
Bring to a boil on high heat, Once the pot is boiling reduce heat to low and simmer for an hour…
I ALWAYS USE THE BONES OF A ROAST CHICKEN….

After an hour water should be reduced to less than half (if you feel its still too watery,stir and continue simmering for another 30 minutes).
Once the liquid is at the desired consistency, remove from flame and allow to cool completely.
Once cooled, remove the large bones and blend all ingredients in a blender (yes trust the process, do not strain as yet..blend first).
once blend (it will get thick), proceed to strain with a fine strainer or cheesecloth,leave for about 10 minutes and allow every bit of juice to drip out. (SQUEEZE WITH HANDS TO GET EVERY BIT OF JUICE OUT).

Once liquid is separated from the juice,go ahead and use ice cube trays to store stock…..
Place in freezer for a few hours or overnight.
Remove from freezer,remove from tray and store in sealed Ziploc bags.
Use as needed,perfect for gravies, stews,stir fry , rice sauces etc….

You can discard the pulp …but i normally dry with my dehydrator and make bouillon powder,so rich and flavorful….
AFTER DRYING I GRIND WITH MY SPICE GRINDER!!!

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HOMEMADE STOCK CUBES

Skip store bought and say hello to thick,rich and delicious….right at home!!!!

 

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Ingredients

Chicken Scraps
Vegetable Scraps
Fresh vegetable,if the scraps weren't enough,or if you're like me and love a rich flavorful stock.
Enough water to cover the contents twice, about 4 to 6 cups of water

Directions

1

Add chicken, vegetable scraps and fresh veg and water to pot.
(examples of veggies are carrot,peppers,onion,garlic etc).......
Bring to a boil on high heat, Once the pot is boiling reduce heat to low and simmer for an hour...
I ALWAYS USE THE BONES OF A ROAST CHICKEN....

2

After an hour water should be reduced to less than half (if you feel its still too watery,stir and continue simmering for another 30 minutes).
Once the liquid is at the desired consistency, remove from flame and allow to cool completely.
Once cooled, remove the large bones and blend all ingredients in a blender (yes trust the process, do not strain as yet..blend first).
once blend (it will get thick), proceed to strain with a fine strainer or cheesecloth,leave for about 10 minutes and allow every bit of juice to drip out. (SQUEEZE WITH HANDS TO GET EVERY BIT OF JUICE OUT).

3

Once liquid is separated from the juice,go ahead and use ice cube trays to store stock.....
Place in freezer for a few hours or overnight.
Remove from freezer,remove from tray and store in sealed Ziploc bags.
Use as needed,perfect for gravies, stews,stir fry , rice sauces etc....

4

You can discard the pulp ...but i normally dry with my dehydrator and make bouillon powder,so rich and flavorful....
AFTER DRYING I GRIND WITH MY SPICE GRINDER!!!