Bouillon powder is simply broth without moisture. It takes 1/10th the storage space and lasts longer because bacteria doesn’t have a chance to spoil your delicious ingredients.
Making it at home is an enormous benefit, because you can have chicken bouillon without MSG. Bone broth powder also offers vitamins and minerals that aren’t found in meat, without the by-products found in conventional products.
We’re going to show you how to make your own organic bone broth. Although it takes some time, it isn’t labor intensive. The benefits will dwarf the costs, and provide essential nutrients that many families are missing in the modern world.
How to make bone broth
The meat we buy from the grocery store used to contain bones. Whether it’s from chicken, beef, lamb, veal or any kind of vital animal that contains large bones, these are crucial parts for nutrition.
One option is to use leftover bones and cartilage from a whole chicken or turkey. Besides saving money by cutting your own meat, you’ll have access to mineral-rich ingredients that otherwise get thrown out. You could also ask your local butchers and farmers for bones, as they’re likely to give them away.
The final step is to simmer the bones for several hours over low heat. Many people also add vegetables and herbs for added flavor and nutrients. This process will extract the vitamins and minerals for your bone broth.
A recipe for chicken broth
- One whole chicken carcass
- 2 onions
- 4 carrots
- 4 celery stalks
- 4 tbsp. apple cider vinegar
- 1 tbsp. each salt and pepper (optional)
- Bay leaves, thyme and parsley (optional)
- 4 cloves garlic (optional)
Using a large stock pot or slow cooker, add the carcass and necks, wings and feet, if desired. Pour in a little more than a gallon of cool, clean water and the apple cider vinegar. Let it sit for half an hour to tenderize the bones.
Chop and add remaining ingredients, except for garlic, parsley and bay leaves. Bring the broth to a boil, then simmer. You can simmer the broth for up to 2 days in a slow cooker to extract more of the nutrients, however as little as 12 hours can do the job.
Secrets to chicken stock
While simmering, your broth will start to foam. This happens as toxic ingredients float to the top, along with fat and other materials. Organic ingredients are much less likely to produce these impurities.
Skim this content out from the top as needed. There will be a lot more foam as the broth first begins to boil, as well as during the first 2-4 hours of simmering. Give the recipe a small amount of love in the beginning, and it’ll pay off in the end.
It’s also recommended to roast any kind of bones in the oven prior to making your broth. Heat your oven to 450 degrees F, then brown the chicken carcass in a roasting pan with celery, onion and carrot, olive oil, salt and pepper.
Finally, the dehydrated bone broth
A chicken jerky dehydrator makes drying the chicken stock into a powder a breeze. First, though, we have to filter our finished bone broth to remove solids. A large strainer will do the job.
Next, we let it cool and refrigerate it overnight. Afterward, the remaining fat content will rise to the top, allowing you to simply scoop it out.
We’ll then transfer it to a pot and boil it again. Bring it to a simmer for another 4-6 hours to reduce moisture and let it thicken. Finally, remove it from heat.
Set your meat dehydrator to 135 degrees F. Pour the thickened broth onto solid dehydrator trays and desiccate until there is no moisture left. It’ll harden to a jerky-like consistency, which you can seal and store away for when you’re ready to cook.
At this point, simply take out your desired amount of bouillon and process it in a blender. Optionally, you can grind it all up at once and store it in jars or vacuum-sealed bags.
Food dehydrators are an amazing tool for creating healthier food storage options!