These easy cubes can be used to flavor vegetables, soups, gravies, and more. When you want to use these handy-dandy cubes,just mix two cubes with 1 cup boiling hot water to make 1 cup chicken broth – use 1/2 cup water for stock-like consistency. If you choose to defrost the cubes before a recipe, they will hold their shape fairly well, just like delicious chicken-flavored Jell-O.
Yield: About 30 chicken stock cubes or 4 cups stock
Time: 10 minutes prep plus cooling time, 2 hours cook time and overnight freezing
- Drippings, bones, skin, giblets, and neck of chicken or turkey
- ½ cup chopped celery
- ½ cup chopped carrots
- 1/2 cup onion, diced
- 1 tsp fennel seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
- 1 teaspoon Herbes de Provence or Italian herbs
- 1 teaspoon sea salt
- 6-10 cups water
In a large pot, combine all ingredients. Bring to a hard boil then turn to medium heat and reduce to a soft boil for several hours, adding water as necessary to maintain the liquid level in the pot as half-full.
When you feel like it, or when you run out of time, let the liquid reduce down to about 3 cups. You really can’t mess this part up, I promise.
Since you’re freezing the cubes, just guesstimate the liquid and the natural fat and gelatin will do the rest. Let cool and strain remove all bones, skin, and gristle, leaving the meat and vegetables in the liquid. Use an immersion blender/food processor/blender to blend all ingredients to a smooth consistency. You now have beautiful, incredibly thick homemade chicken stock!
To make the cubes, pour into ice cube trays and freeze for 24 hours. When frozen solid, run the bottom side of the tray quickly under hot water to make the removal of the cubes easier. Pack in a plastic bag and place back in the freezer.