A broth substitute can be anything that’s capable of producing a liquid broth. Vegetable broth, for example, can be made from bouillon, fresh vegetables and powdered veggies, herbs and spices.
Chicken bone broth, or any kind of bone broth, can be beneficial to your health. It’s been shown to heal one of the body’s most important organs, the gut, to improve immune systems, strengthen joints and contain a robust amounts of minerals, like calcium.
One the other hand, it’ll only last a few days in the fridge. We’re going to show you how to make any kind of broth recipe and store it for months at a time, or longer.
A chicken broth recipe
- 2 lbs. meat or bone
- 3 stocks celery, chopped
- 3 carrots, chopped
- 1 onion
- 4 cloves garlic
- 2 tbsp. apple cider vinegar
- 1 tbsp. salt (Kosher, pink Himalayan, sea salt, etc.)
- 5 sprigs thyme
- 1 gallon cold water
This recipe can also make for vegan broth by removing bones and meat. If using bones, cook them in your oven at 350 degrees for about half an hour, before using them in your broth. Use the citrus of the apple cider vinegar, combined with water, to draw minerals out of the bones for about half an hour, as well.
Combine all of your vegetable broth ingredients into the pot. Bring to a boil on medium-high heat, then simmer as long as necessary to create a robust broth (about 2-4 hours, but longer if desired).
A layer of foam will develop on the top of your simmering broth every 30 minutes or so. Scoop it out with a large spoon and dispose of it as often as possible.
Finally, remove your chicken bone broth from heat and filter it. We recommend using a large colander with fine holes, as it’ll strain out little bits of bone. Squeeze the solid ingredients with a wooden spoon to get as much juice out of them as possible.
How to make a bouillon cube or powder
The problem with liquid food items is that they tend to grow bacteria very quickly. Dried foods, on the other hand, take up less space and allow you to store your broth for as long as you need to. You can also do it without losing minerals, nutrients and flavors!
The following method makes a perfect form of beef broth substitute. It works equally well with fish, lamb, pork, chicken, vegetable and other broth bases.
At this point, you should have your broth cooled off and ready to refrigerate. Once cool, unwanted fats and solids will rise up, allowing you to remove them from your broth.
Next, pour it back into a large pot and simmer once more. The goal of this is to reduce as much water as possible until it thickens into a liquid, gravy-like mixture. Check in every hour or so, to prevent it from burning or becoming too thick.
Finally, pour it onto dehydrator trays and dry at 160 degrees F. Ensure that each tray has equal amounts of broth so that the dehydration process happens consistently.
Once in the dehydrator machine, it’s simple a matter of time. Depending on the amount of broth, it could take 6-18 hours to completely dry your broth. The end result should be a solid, yet brittle version of your vegan chicken broth (or whatever broth you’re making).
Chicken bouillon powder and beyond
At this point, you can simply vacuum seal the whole chucks of your broth. This will result in the least amount of oxygen, which is imperative to long-term food storage.
Whenever you’re ready to make broth, simply take a chuck out of its packaging and grind it. An ordinary coffee grinder will work just fine and produce a broth powder. Combine 1 tablespoon or less of your delicious bouillon per cup of water, stir and use!
A veggie dehydrator is essential to creating your own beef broth substitute. Their trays are specifically engineered in combination with drying power and air flow mechanisms that ensure authentic flavors, nutrients and minerals, as well as proper dehydration.
An electric dehydrator is an effective way to produce healthy food substitutes for long-term storage!