Go Back Email Link
–+ servings

Easy homemade chicken bouillon cubes

Sylwia Vaclavek
Forget the store-bought bouillon cubes. These Easy Homemade Chicken Bouillon Cubes are made with roasted chicken and caramelized vegetables, giving them an incredible depth of flavor. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 2 hours
Freezing 6 hours
Total Time 8 hours 55 minutes
Course Soup
Cuisine American
Servings 48
Calories 160 kcal

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

Use bone-in chicken for maximum flavor - bones add richness and depth to the broth, giving the bouillon cubes an umami-packed punch.
Don't skip the browning step - Searing the chicken and veggies before simmering helps develop more complex flavors in your final cubes.
Low and slow is the way to go - simmer gently for a few hours to extract every bit of flavor from the ingredients.

Nutrition

Serving: 1cubeCalories: 160kcalCarbohydrates: 1gProtein: 0.1gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 136mgPotassium: 13mgFiber: 0.1gSugar: 0.2gVitamin A: 226IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
Keyword bouillion cubes, kostka rosolowa
Tried this recipe?Let us know how it was!