Recipe: Homemade Chicken Bouillon Cubes (frozen cubes of concentrated chicken stock)
SoupsHOMEMADE CHICKEN BOUILLON CUBES
4 lbs chicken wings and backs
4 quarts water
2 carrots, peeled, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
1 leek (white part and 1/3-inch green), well rinsed, cut into 1-inch pieces
1 onion, halved
2 large sprigs parsley
2 large sprigs dill
2 bay leaves
1 tsp very coarsely ground black pepper
Combine all the ingredients in a large soup pot or kettle, and bring to a boil. Skim the foam as it collects on the surface. Lower the heat, and simmer for 2 hours.
Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel color, syrupy, and reduced to about 1 1/2 cups, about 2 hours. Turn the heat very low during the last 30 minutes, and keep a close watch.
Pour the reduced stock into an 8-inch square cake pan, and cool to room temperature. Refrigerate, covered, until very firm, 8 hours or overnight.
Cut the stock into sixteen squares, and wrap each in plastic wrap or foil. Freeze for future use.
Note:
For a quick stock, dissolve 1 cube in 1 cup boiling water. Season with 1/8 tsp. salt, and pepper to taste.
Yield 16 cubes
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins
4 lbs chicken wings and backs
4 quarts water
2 carrots, peeled, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
1 leek (white part and 1/3-inch green), well rinsed, cut into 1-inch pieces
1 onion, halved
2 large sprigs parsley
2 large sprigs dill
2 bay leaves
1 tsp very coarsely ground black pepper
Combine all the ingredients in a large soup pot or kettle, and bring to a boil. Skim the foam as it collects on the surface. Lower the heat, and simmer for 2 hours.
Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel color, syrupy, and reduced to about 1 1/2 cups, about 2 hours. Turn the heat very low during the last 30 minutes, and keep a close watch.
Pour the reduced stock into an 8-inch square cake pan, and cool to room temperature. Refrigerate, covered, until very firm, 8 hours or overnight.
Cut the stock into sixteen squares, and wrap each in plastic wrap or foil. Freeze for future use.
Note:
For a quick stock, dissolve 1 cube in 1 cup boiling water. Season with 1/8 tsp. salt, and pepper to taste.
Yield 16 cubes
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins
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