In this article we will learn about making bouillon cubes. If you use a lot of bouillon or stock, whether it is chicken, beef or even fish stock you can stop filling the freezer with quarts of stock or canning quarts of it.
Turn it into bouillon cubes and you can fit so much more into one quart container. You can also dehydrate the stock and really save space. If you make stock in a big stock pot then you can just keep cooking it down. It will become very concentrated and once it does then you can either make cube and freeze it or you can make dehydrated sheets and store it in jars.
A Return To Simplicity has the instructions and explains step by step how to make your bouillon cubes and dehydrated bouillon. Then you can use it as soup starter, in gravies or add it to rice or veggies. The nice thing about the cube is you can toss them right in instead of waiting for a jar of stock to thaw out. Making your own bouillon cubes is less expensive than buying bouillon and you decide what all goes in it.
You can even make a vegetable stock by cooking you diced vegetables of choice and after cooking them till they fall apart mash them and if you wish you can strain the stock and then reduce the same way as the meats stocks.
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