Chicken Bullion Cubes

Updated at: Fri, 06 Oct 2023 21:26:11 GMT

Step 1

Sear meat on both sides. Roughly chop onion, garlic, carrots, parsley, and celery while your meat is cooking.

Step 2

Add 150 ml hot water to meat. Cover and cook until tender about 30 to 40 minutes. At the end there should be a minimum of water left.

Step 3

Remove the chicken from the heat and remove the meat from the chicken bones.

Step 4

Add chicken and chopped vegetables to the pan. Add salt.

Step 5

Stir the veggies until they release their juices.

Step 6

Cover and cook over low heat for 8 minutes.

Step 7

Remove from heat and use an immersion blender until ingredients look like mash.

Step 8

Spread mixture over cookie tray (34cm x 23cm) and smooth until spread evenly over pan. Put in freezer overnight.

Step 9

Remove pan from freezer and place face down on cutting board. If the mixture doesn't release, take a hot towel and place on bottom until it releases.

Step 10

Cut into 32 pieces about 8 g per square. Wrap each square in parchment paper and foil and place in Ziploc bags. Store in freezer until ready to use.

Step 11

1 cube makes approximately 1 L of stock. Just add hot water and stir.

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