Homemade Chicken Bouillon Cubes
Homemade Chicken Bouillon Cubes
Ingredients
- 2 pounds chicken backs
- 1 pound chicken feet
- 2 red onions, whole or halved
- 3 stalks celery, with leaves
- 1 bunch fresh parsley
- 3 carrots, whole or large chunks
- 6 garlic cloves, peeled
- 3 bay leaves
- 3 tablespoons Baja Gold salt, plus more, as needed
- 1 gallon water, or as needed to cover ingredients
Instructions
- 1
Place the chicken backs, chicken feet, red onions (whole or halved), celery stalks with leaves, fresh parsley, carrots (whole or large chunks), garlic cloves, and bay leaves into a large stockpot.
⏱️ 10 min
- 2
Pour enough cold water into the pot to completely cover all the ingredients. Add 3 tablespoons of Baja Gold salt.
⏱️ 2 min
- 3
Bring the mixture to a rolling boil over high heat. As the stock begins to boil, a layer of 'scum' or impurities will rise to the surface. Carefully skim off and discard this foam using a large spoon or ladle.
⏱️ 15 min
- 4
Once the scum has been removed, reduce the heat to low, cover the pot, and let the stock simmer gently for at least 2 to 3 hours, or up to 4 hours, to allow the flavors to develop fully. The longer it simmers, the richer the flavor.
⏱️ 150 min
- 5
Carefully strain the stock through a fine-mesh sieve into a large heatproof bowl or container, discarding all the solids. You can press the solids gently to extract more liquid, but avoid pressing too hard as it can make the stock cloudy.
⏱️ 10 min
- 6
Taste the strained stock and add additional salt if desired. Allow the stock to cool completely at room temperature. Once cool, you can refrigerate it overnight. The fat will solidify on top, which can be easily skimmed off and discarded for a clearer stock, or left in for extra flavor.
⏱️ 3 min
- 7
Pour the cooled stock into ice cube trays or silicone molds. Freeze until solid, typically 4-6 hours or overnight.
- 8
Once frozen, remove the bouillon cubes from the trays and transfer them to freezer-safe bags or containers. Store in the freezer for up to 6 months. Use as needed in recipes calling for chicken broth or bouillon.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Bouillon Cubes
Ingredients
- 2 pounds chicken backs
- 1 pound chicken feet
- 2 red onions, whole or halved
- 3 stalks celery, with leaves
- 1 bunch fresh parsley
- 3 carrots, whole or large chunks
- 6 garlic cloves, peeled
- 3 bay leaves
- 3 tablespoons Baja Gold salt, plus more, as needed
- 1 gallon water, or as needed to cover ingredients
Instructions
- 1
Place the chicken backs, chicken feet, red onions (whole or halved), celery stalks with leaves, fresh parsley, carrots (whole or large chunks), garlic cloves, and bay leaves into a large stockpot.
⏱️ 10 min - 2
Pour enough cold water into the pot to completely cover all the ingredients. Add 3 tablespoons of Baja Gold salt.
⏱️ 2 min - 3
Bring the mixture to a rolling boil over high heat. As the stock begins to boil, a layer of 'scum' or impurities will rise to the surface. Carefully skim off and discard this foam using a large spoon or ladle.
⏱️ 15 min - 4
Once the scum has been removed, reduce the heat to low, cover the pot, and let the stock simmer gently for at least 2 to 3 hours, or up to 4 hours, to allow the flavors to develop fully. The longer it simmers, the richer the flavor.
⏱️ 150 min - 5
Carefully strain the stock through a fine-mesh sieve into a large heatproof bowl or container, discarding all the solids. You can press the solids gently to extract more liquid, but avoid pressing too hard as it can make the stock cloudy.
⏱️ 10 min - 6
Taste the strained stock and add additional salt if desired. Allow the stock to cool completely at room temperature. Once cool, you can refrigerate it overnight. The fat will solidify on top, which can be easily skimmed off and discarded for a clearer stock, or left in for extra flavor.
⏱️ 3 min - 7
Pour the cooled stock into ice cube trays or silicone molds. Freeze until solid, typically 4-6 hours or overnight.
- 8
Once frozen, remove the bouillon cubes from the trays and transfer them to freezer-safe bags or containers. Store in the freezer for up to 6 months. Use as needed in recipes calling for chicken broth or bouillon.