Homemade chicken bouillon cubes
Forget the store-bought bouillon cubes loaded with preservatives and flavor enhancers. These Easy Homemade Chicken Bouillon Cubes are made with roasted chicken and caramelized vegetables, giving them an incredible depth of flavor.
Whether you’re whipping up a quick soup, adding a boost to grains, or creating a flavorful sauce, these little flavor cubes will elevate your dishes effortlessly.
They’re easy to make, store beautifully, and are a great way to use up leftover ingredients!
Easy Homemade Chicken Bouillon Cubes are a game-changer in my kitchen. Packed with rich, savory flavor and made with wholesome ingredients you can pronounce.
Why you will love Homemade Chicken Bouillon Cubes
- Free from preservatives and artificial additives, making them a healthier option compared to store-bought cubes.
- Easy to customize to your taste preferences and availability of ingredients.
- Convenient and easy to use, just pop one into a dish for instant flavor. Perfect for soups, sauces, and seasoning grains.
- A cost-effective way to reduce food waste by using all parts of the chicken and vegetables.
Ingredients, Variations and Substitutions
Chicken – I used bone-in thighs for a richer flavor. Drumsticks are great as well, or you can use the whole chicken. Boneless chicken can also work if you’re short on time. If you prefer a vegetarian option, mushrooms and miso paste can offer a similar umami profile. While water is the base, swapping it for light vegetable broth can enhance the final flavor.
Vegetables – a classic mix of carrots, celery, onion, and leeks create a well-rounded flavor base. Garlic is essential, but shallots can provide a milder, more delicate flavor. Alternatively, you can use garlic powder.
Herbs and seasonings – bay leaves, thyme, lovage, and parsley add earthy and aromatic notes. Fresh herbs are ideal, but dried ones can also be used. Experiment with different herbs to find your favorite combination. Black peppercorns add a gentle heat, while turmeric enhances color and adds a hint of warmth. Nutritional yeast (or brewer’s yeast) is optional but recommended for an extra umami boost; a bit of soy sauce can be added instead.
Salt and black pepper can always be adjusted to taste, and apple cider vinegar works if you prefer a more mellow tang than lemon juice.
Olive oil or unsalted butter adds richness and helps to carry the flavors, but if you’re looking to keep it lower in fat, you can opt for a splash of broth instead.
Equipment you will need
- Large pot
- Baking sheet
- Parchment paper
- Wooden spoon
- Food processor or immersion blender
- Ice cube tray, glass jar or silicon molds
- Airtight container or freezer bag
- Cutting board and knife
- Measuring spoons and cups
- Spice grinder
Top Tips for best tasting Chicken Bouillon Cubes
Use bone-in chicken for maximum flavor – bones add richness and depth to the broth, giving the bouillon that umami-packed punch. Chicken thighs or drumsticks work best.
Don’t skip the browning – searing and roasting the chicken and veggies before simmering helps develop deeper, more complex flavors.
Low and slow is the way to go – simmer gently for a few hours to extract every bit of goodness from the ingredients. Avoid boiling; it can make the broth cloudy.
Reduce until thick and concentrated – the broth should cook down to a thick, almost syrupy consistency to ensure maximum flavor in each cube.
Blend for a smooth texture – a high-speed blender or immersion blender will help create a uniform, creamy consistency that freezes well.
Freeze in small portions for convenience – use an ice cube tray to make portioning easy. Each cube should equal about 1 cup of broth when reconstituted.
Experiment with flavors – customize your bouillon by adding spices like smoked paprika, ginger, or a touch of soy sauce for extra depth.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Toss your cleaned and chopped veggies (carrots, celery, onion, garlic) with olive oil, fresh thyme.
- Sprinkle the turmeric and lovage over the veggies and toss well to coat. (use gloves if you are tossing with your hands)
- Spread the seasoned veggies on a baking sheet in a single layer.
- Roast in the oven for about 20–25 minutes or until the vegetables are softened and slightly caramelized. Toss halfway through for even roasting.
- Season the chicken with salt, pepper, and a little olive oil.
- Heat a large skillet over medium heat. Add a bit of oil and brown the chicken on all sides. You don’t need to cook it through, just get a nice golden crust.
- Remove the chicken from the skillet and set it aside.
- While the veggies roast, place the browned chicken on a separate baking sheet. You can also add a few whole garlic cloves or extra herbs like thyme or rosemary around the chicken for extra flavor.
- Roast the chicken in the oven at 400°F (200°C) for about 25–30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
- Once both the chicken and veggies are roasted, transfer them to a large pot.
- Add enough water to cover the ingredients and bring to a boil. Reduce to a simmer.
- Add bay leaves, peppercorns, dried or fresh parsley, and any additional seasonings you’d like to include. Let it simmer for 1-1.5 hours, skimming off any foam that rises to the top.
- Take out the chicken pieces and remove the bones, discarding any skin or cartilage.
- Remove the bay leaf and any peppercorns left behind.
- Return the deboned chicken meat to the pot with the cooked vegetables.
- Using a blender or immersion blender, blend the mixture until completely smooth.
- Return the blended mixture to the pot and simmer until it thickens to a paste-like consistency, stirring occasionally.
- Allow the mixture to cool slightly before filling in the silicon mold.
Best ways to use Bouillon Cubes
- Drop a cube or two into hot water to create an instant, flavorful broth for homemade soups like Chicken noodle, Vegetable Soup, or even a quick ramen-style dish.
- Perfect for stews when you need a flavor boost.
- Add a cube while cooking rice, quinoa, or couscous to infuse them with a rich, savory flavor.
- Dissolve a cube in warm water and use it as a base for pan sauces or gravies, especially for chicken or turkey dishes.
- Great for deglazing a pan after roasting meat!
- Toss a cube into slow-cooked dishes like braised chicken, short ribs, or even lentils for an extra depth of flavor.
- Melt a cube in a pan with butter or oil before sautéing greens, mushrooms, or other veggies. Instant flavor!
- Dissolve a cube into a bit of warm water and mix it into marinades for chicken, fish, or even tofu.
- Works wonders in brining liquid for roasted meats.
- Add a cube to your pasta water to subtly flavor the noodles. It makes a big difference in dishes like chicken Alfredo or carbonara!
- Stir a bit of dissolved broth into scrambled eggs, omelets, or frittatas for extra savory goodness.
- If you’re making instant mashed potatoes or a quick boxed meal, adding a bouillon cube can elevate the flavors and make it taste more homemade.
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Storage instructions, reheating
Freezing (Best Option)
- Pour the cooled bouillon into an ice cube tray and freeze until solid.
- Once frozen, pop the cubes out and transfer them to an airtight container or freezer-safe bag.
- Label with the date for easy tracking. Store up to 6 months.
- Tip:
- Silicone ice cube trays make it easier to remove the cubes.
- Consider portioning in different sizes (teaspoon or tablespoon-sized cubes) for convenience.
Refrigeration (Short-Term Use)
- Place the cooled bouillon in an airtight jar or container.
- Store in the fridge and use within a week.
Dehydrating (Shelf-Stable Option)
- If you’ve reduced the bouillon to a thick paste, you can spread it on a dehydrator sheet or low-heat oven to fully dry it.
- Once dry, grind it into powder and store it in an airtight jar in a cool, dark place. Use within 6 months in a pantry, longer if vacuum-sealed.
- Tip:
- Add a silica gel packet to absorb any moisture and prevent clumping.
General Tips for Storage:
- Always let the bouillon cool completely before storing
- Store in portioned amounts for easy use without thawing the whole batch.
Easy homemade chicken bouillon cubes
Equipment
- large soup pot
- baking sheet
- parchment paper
- Food processor, immersion blender
- Ice cube tray
- Airtight container or freezer bag
- Cutting board, Chef's knife
- vegetable peeler
- Spice grinder
Ingredients
- 2 lbs chicken bone-in thighs or drumsticks for richer flavor
- 4-6 cups water adjust as needed
Vegetables
- 1 large carrot chopped
- 1 celery stalk chopped
- 1 medium leek chopped (white and light green parts)
- 3 garlic cloves smashed
- 1 small onion quartered
Herbs & Seasonings
- 1 bay leaf
- 1 tsp dried thyme or 2 sprigs fresh
- Small bunch of fresh parsley or 1 tsp dried parsley
- 1 tsp black peppercorns
- 1 tbsp salt adjust to taste
- 1 tsp turmeric for color and depth
- 1 tsp dried lovage
- nutritional yeast optional, for umami flavor
Instructions
- Preheat your oven to 400°F (200°C).
- Toss your cleaned and chopped veggies (carrots, celery, onion, garlic) with olive oil and fresh thyme.
- Sprinkle the turmeric and lovage over the veggies and toss well to coat.
- Spread the seasoned veggies on a baking sheet in a single layer. Use gloves otherwise, your hands will get stained by the turmeric.
- Roast in the oven for about 20–25 minutes or until the vegetables are softened and slightly caramelized. Toss halfway through for even roasting.
- Season the chicken with salt, pepper, and a little olive oil.
- Heat a large skillet over medium heat. Add a bit of oil and brown the chicken on all sides. You don’t need to cook it through—just get a nice golden crust.
- Remove the chicken from the skillet.
- Place the browned chicken on a separate baking sheet. You can also add a few whole garlic cloves or extra herbs like thyme or rosemary around the chicken for extra flavor.
- Roast the chicken in the oven at 400°F (200°C) for about 25–30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
- Once both the chicken and veggies are roasted, transfer them to a large pot.
- Add enough water to cover the ingredients and bring to a boil. Reduce to a simmer.
- Add bay leaves, peppercorns, dried or fresh parsley, and any additional seasonings you’d like to include. Let it simmer for 1-1.5 hours, skimming off any foam that rises to the top.
- Take out the chicken pieces and remove the bones, discarding any skin or cartilage.
- Remove the bay leaf and any peppercorns left behind.
- Return the deboned chicken meat to the pot with the cooked vegetables.
- Using a blender or immersion blender, blend the mixture until completely smooth.
- Return the blended mixture to the pot and simmer until it thickens to a paste-like consistency, stirring occasionally.
- Allow the mixture to cool slightly before filling in the silicon molds.
Notes
Nutrition
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Conclusion
No more mystery ingredients. Making your own bouillon cubes at home is a simple yet rewarding way to add rich, homemade flavor to your cooking. With just a little time and effort, you can create a versatile pantry staple that’s free from preservatives and packed with wholesome, natural ingredients.
Whether you’re stirring them into soups, grains, or sauces, these cubes will quickly become your go-to for enhancing meals with ease. Plus, they store beautifully, making meal prep a breeze. Give it a try and taste the difference—your future recipes will thank you
FAQ
Can I make bouillon cubes without roasting the ingredients?
Yes, but roasting the chicken and vegetables adds a deeper, richer flavor. If you’re short on time, you can simmer everything directly, but roasting enhances the natural sweetness and umami.
Do I need to add salt to homemade bouillon cubes?
It’s up to you! Some prefer unsalted cubes for better control over seasoning in recipes. If you add salt, start with a small amount and adjust to taste.
Can I use leftover roasted chicken bones instead of fresh chicken?
Absolutely! Using leftover bones is a great way to reduce waste and extract every bit of flavor. Just ensure you simmer them long enough to get a rich broth.
Can I make vegetarian bouillon cubes?
Yes! Simply skip the chicken and focus on roasting hearty vegetables like carrots, leeks, celery, mushrooms, and herbs to build flavor.
How do I prevent my bouillon cubes from getting freezer burn?
Store them in an airtight container or a freezer-safe bag, squeezing out excess air. Wrapping cubes individually in plastic wrap before freezing can also help.
Can I add fresh herbs to my bouillon cubes?
Yes, but it’s best to add fresh herbs like parsley, thyme, or lovage during simmering rather than roasting to preserve their flavor.
What’s the best way to portion homemade bouillon?
Freezing in ice cube trays is the easiest way to portion, ensuring you have conveniently sized cubes ready to use when needed.
Can I make bouillon cubes without gelatin?
Yes, but gelatin (naturally from bones) helps create a firmer texture when frozen and adds richness to the broth. If you’d like a vegetarian option, you can omit it.
Can I make homemade chicken bouillon powder from the cubes?
Yes, you can easily turn your homemade bouillon cubes into powder for even more convenience! Making a bouillon powder allows you to sprinkle it directly into dishes or dissolve it quickly in liquids. Here is the step-by-step:
- Spread the bouillon paste thinly and dry it in a dehydrator (135°F for 8-12 hours) or an oven (150-170°F for 6-8 hours with the door slightly open). You can also use whole cubes, but drying will take much longer.
- Ensure the paste is dehydrated and brittle to avoid clumping when powdered.
- Once fully dried, break the cubes into smaller chunks for easier grinding.
- Use a spice grinder, food processor, or high-speed blender to grind the dried cubes into a fine powder.
- Sift the powder to remove any larger pieces and re-grind if necessary.
- Transfer the bouillon powder to an airtight container and store in a cool, dark place.
- Adding a silica gel packet helps prevent moisture and clumping.
