Ditch the Store-Bought Cubes—This Homemade Bouillon Is a Game-Changer
If you’re tired of overly salty, mystery-ingredient bouillon cubes, this recipe by @shenandoah423 brings the realness and richness right back to your broth game. These homemade chicken bouillon cubes are packed with real veggies, herbs, spices, and chicken—boiled down and blended into flavorful freezer blocks that can elevate soups, rice, gravies, and more.
This recipe is the kind of Black kitchen know-how we love—resourceful, soulful, and deeply nourishing. Whether you’re meal prepping for the season or just want a natural way to boost your cooking, this method is simple, cost-effective, and so much better than anything in a foil wrapper.
Ingredients List
For the Chicken Base
- 1 Tbsp olive oil
- 5 chicken drumsticks or 2 leg quarters (organic if possible)
- 1 cup water
For the Vegetables & Aromatics
- 1 yellow onion, peeled
- ½ red onion or 2 shallots
- 1 leek, cleaned and sliced
- 1 kohlrabi, peeled and chopped
- 3 carrots, peeled
- 3 stalks celery, with leaves
- 1 small knob of fresh ginger
- 5 cloves of garlic, peeled
- ⅓ bunch of fresh parsley
- Fresh sprigs of rosemary and thyme
For Seasoning
- ⅓ cup sea salt
Step-by-Step Instructions
1. Sear the Chicken
- Wash and pat the chicken dry.
- In a braiser, heat 1 tablespoon of olive oil on medium.
- Sear the chicken for 10–12 minutes, flipping halfway for even browning.
2. Add Water & Simmer
- Pour in 1 cup of water, cover the pot, and let it simmer on medium heat for 8–10 minutes, or until the liquid is reduced by half.
- Remove the chicken and reserve ½ cup of the juices.
3. Cook the Vegetables
- In the same pot, add all the chopped vegetables, garlic, ginger, herbs, and salt.
- Cook on medium heat until the veggies begin to release their juices.
4. Add Chicken Juices & Simmer
- Add the ½ cup reserved chicken juice back into the pot, cover, and cook on low heat for 8 minutes to deepen the flavor.
5. Shred Chicken & Combine
- While the veggies simmer, remove the meat from the cooled chicken. If it’s undercooked, sauté briefly in a skillet.
- Chop into bite-sized pieces and return it to the pot.
6. Blend It All
- Remove from heat and let cool for 10 minutes.
- Use an immersion blender to puree everything until smooth and thick.
7. Freeze and Store
- Spread the mixture on a large cookie sheet, cover with plastic wrap.
- Freeze for 8 hours or overnight. Cut into cubes, store in airtight containers or vacuum-sealed bags, and freeze for up to 6 months.
Pro Tips & Suggestions
- For a deeper flavor, roast the chicken and veggies beforehand.
- Add turmeric or smoked paprika for a different spin on the base flavor.
- Use these cubes in rice, soups, stews, or to season vegetables and grains.
- Label your cubes with the freeze date to keep track of freshness.
About the Creator
This functional, homemade kitchen staple is by @shenandoah423, a creator focused on natural, flavor-forward cooking with a focus on health, heritage, and kitchen confidence. Her recipes are both practical and soulful.
Shenandoah Shular | @shenandoah423