If you’ve ever wished your bouillon cubes tasted like actual chicken instead of yellow mystery dust, you’re going to love this recipe. These homemade cubes are rich, silky, savory, and made from real ingredients you probably already have. They take a little time, but the process is simple — and the flavor payoff is huge.
Ingredients
You can use any chicken you have: whole chicken, thighs, drumsticks, wings, or even leftover pieces. If you do happen to have backs or feet, those make the broth extra thick and jellified — but they’re absolutely not required.
- 2–3 lbs chicken pieces (your choice: thighs, drumsticks, wings, or a whole chicken)
- 1 onion, quartered
- 2–3 stalks celery
- 2 carrots
- Handful of fresh parsley
- 4–5 cloves garlic
- 2 bay leaves
- 3 tbsp mineral-rich salt
- Extra salt to taste
How to Make Your Own Bouillon Cubes
1. Build your broth.
Add the chicken, veggies, herbs, garlic, bay leaves, and salt to a big stockpot. Cover with water and set it to simmer.
2. Skim the foam.
As it heats up, a layer of scum will rise to the top. Skim it off for a cleaner, better-tasting broth.
Tip: Add your parsley and bay leaves AFTER skimming so they don’t get caught up in the mess.
3. Reduce it down.
Let everything simmer until the broth becomes golden and concentrated. This is where the big flavor comes from.
4. Strain the broth.
Strain well through a sieve. Keep all the good bits — the soft veggies and tender chicken meat — and toss out the bones.
5. Blend the flavor back in.
Put your strained broth into a clean pot. Add the veggies and chicken back to it. This step is what makes the cubes thick, smooth, and packed with real flavor.
6. Salt it properly.
Bouillon is supposed to be salty because it’s concentrated. Taste it and add more salt if needed.
7. Purée until silky.
Use an immersion blender or a high-powered blender to turn everything into a smooth, velvety mixture. No chunks left behind.
8. Reduce a little more.
Let it simmer for a few more minutes to deepen the flavor even more.
9. Fill the molds.
Pour the mixture into silicone cube molds, ice cube trays, or a shallow dish if that’s what you have.
10. Chill to set.
Freeze until solid. If you used a tray, pop the whole sheet out and cut it into cubes.
11. Freeze for storage.
Par-freeze the cubes on a baking sheet, then move them into a jar or freezer container. Store them in the freezer and pull them out as needed.
How to Use Your Homemade Bouillon Cubes
For a quick cup of broth: Drop 1–2 cubes into about 1/2 cup of water. Bring to a boil for a minute and sip. It’s cozy, rich, and perfect for cold days or upset stomachs.
Use these cubes anywhere you’d normally use store-bought bouillon — soups, rice, gravy, casseroles, or just a warm mug of broth.
And the flavor?
Incredible. Real chicken, real vegetables, real herbs. No powders, no fake colors, no preservatives — just honest food that tastes like home.
You’re going to be blown away by how good these are. Simple ingredients. Nothing complicated. Just slow-cooked comfort you can pull from the freezer anytime you need it.
Safety Note: I am NOT a medical professional. Please research ingredients, check for allergies, and confirm pet safety. Use gently and at your discretion.
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