Homemade Frozen Bouillon Cubes

Tip: Homemade Frozen Bouillon Cubes

January 26, 2005

Frozen Bouillon Make your own bouillon cubes.

Make a strong stock of whatever you wish (chicken, beef or vegetables). I let it stew in the crockpot for an extra long time to get all the flavors out.

After it's cooled off a little bit, spoon the stock in ice cube trays and freeze. After it freezes, pop out and put in a zip lock bag. Label if you're going to make more than one kind.

Next time you need a bouillon cube, grab one of these ice cube bouillons from the freezer. One batch will make you a lot and will last for a long time. So much cheaper than store bought and so much healthier.

By pookie

Comments

By Mindy (Guest Post)

January 27, 20050 found this helpful

How do you make it stronger? Just add more seasoning? Thanks

pookie

January 27, 20050 found this helpful

I usually put an entire chicken carcass, include innards in the crockpot with lots of carrots, parsnips, celery, garlic, fresh bunch of parsley, etc.
To make it extra strong, i put in a little less water and let it go for about 24 hours.
Then I strain the broth and season it extra strong so that it's just slightly too much to eat by itself (Adobe is great or you can just use some Salt and Accent)

The leftover vegetables/meat is great if you have dogs. You can put them all in a blender or just use a potato masher and mix it in with the dog food. Or you can dish out the veggies, mash/blend and put in your spaghetti sauce.

tuey

January 27, 20050 found this helpful

WHAT A WONDERFUL IDEA. THIS COULD ALSO BE USED FOR TORTILLA SOUP AND MASHED POTATOES.
ANYONE HAVE A RECIPE TO SHARE FOR TORTILLA SOUP ?
THANKS,
TUEY