Homemade bouillon cubes
Trying to become a healthier person, and reducing the quantities of processed food to which I am accustomed, here I take a step closer to my goal.
I’m going to remove all the unnatural industrial seasonings that are not made by me, and today it’s the turn of the bouillon cubes (sopitas, as we, Dominicans, call them).
Today I’ll show you how to make the recipe for chicken broth cubes, but they can be made from all meats even of all types of vegetables.
Sometimes even try to make vegetable broths with specific flavors by accentuating flavors like garlic, onions, tomato, and storing them by category.
How can I these stock cubes?
As a base for soups, braised meats, sancochos or stews, to give flavor when cooking grains: rice, beans, quinoa, wheat, to mention a few. To enhance the flavor of dishes such as polenta, risotto, grits, purees.
Anyway, the fact is that having these cubes in the freezer is a way to cook make cooking easy and quick.
How do I do the freezing process? First, wait for the broth to cool.
I store a lot of things in glass jars that I recycle or in plastic containers, you can also freeze them in ice cubes trays or in freezer bags with hermetic seal.
- 2 leeks
- 1 onion
- 1 green pepper
- 3 chicken skinless thighs
- 2 garlic cloves
- 8 cups of water
- Salt to taste
- Put all ingredients to boil over medium low heat for about 40 minutes. Let cool and freeze.
- Note: When the broth is cold, with a spoon remove all the fat that is in the top.
With a marker detail, what type of broth is and on what date you did it, the recommended freezing time is 2 to 3 months, after this period discard. It takes a little time to get organized, but once you have these cubes in your freezer you will never use the industrial broth cubes again even if they are giving them away.