Homemade Meat Bouillon
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( 11 oy 4,36/5)
Hello Dear Friends,
The first recipe of 2013 is homemade meat (chicken) bouillon, which I will use frequently in my recipes this year. Thanks to its intense aroma, this bouillon adds an incredible flavor to every dish. Since it is homemade, it does not contain any preservatives.
It wouldn't be a lie if I say that it took me a long time to make this broth, which caught your attention while watching my wife Jamie Oliver's program last week :) For two full days!
There is also bacon and star anise in the original recipe, but we did not use it. If there are spices in it that you do not like, for example, you can remove sage and add something else instead.
Today, I used the bouillons we prepared to make dry vegetable soup. Two of them were enough to add flavor to 10 glasses of water, but they even increased.
You can prepare your broth in this way and divide it into portions in the refrigerator or ice bags.
Love…
Ingredients for Homemade Meat Bouillon Recipe
- 2 carrot
- 2 pieces of onion
- 2 celery stalks with leaves
- 1 bay leaf
- 3 leaf of sage
- 3 sprigs of rosemary
- 10 pieces of chicken wings
- salt
- black pepper
How to Make Homemade Meat Bouillon Recipe?
- Wash the carrots and cut them into equal pieces without peeling them.
- Peel and wash the first skins of the onions and cut them into carrots.
- Wash and chop the celery stalks and spread everything you cut on a pan or baking tray that you can use both in the oven and on the stove. Add the seasonings to the vegetables.
- Draw the chickens and spread them on all the ingredients and bake in the oven preheated to 200 degrees.
- Take the cooked chicken from the oven and place it on the stove, turn on the stove on high heat, add 2 liters of hot water to the pan or tray and mash the meat and vegetables while the water is boiling.
- When the vegetables start to mash, add 2 tablespoons of flour to the mixture.
- When the vegetables and chicken are mashed (after about 20 minutes), drain them and leave the broth to cool.
- Fill the cooled broth into ice bags and freeze.
Instead of market bouillons, which are harmful such as carcinogenic substances, additives and preservatives, handcrafted real bouillon with booolll vitamins! thank you very much
I use chicken broth a lot when making rice, but I mostly use chicken bones that I keep ready in the freezer, while boiling the water until I add it to rice, I throw these bones into it while roasting the rice, while boiling the water. I'm going to try this, I hope I can do it or my mom will brush me off for messing up.
They say that it is very inconvenient to keep the broth or chicken stock in the freezer. It was harmful, but I couldn't make sense of it.
Is there such a thing? Or how long do we need to consume this bouillon we made?
thanks
Hello dear Nilay,
After about how many minutes will it be cooked as desired in the oven at 200 degrees? I'm making the bouillon today :)
Yours
Good luck with your hands, this is the recipe I was looking for, but I have a question, do we cook vegetables and chicken without adding any water when we put them in the oven?
Hello, Hülya, yes, we put them without water so that they become caramelized.
Hello; I've made bouillon a few times too, but it wasn't very successful—I was wondering if the bones of the wings were also crushed? Or do you separate the meat from the bone before crushing it? thanks
Hello Aslı, you don't need to separate them, they separate by themselves.
Exactly today my wife no longer buys bouillon or something. He said, "I want you to make a handmade natural bouillon." I said if I could find it, I could find the bouillon recipe from Ms. Nilay. Now, as soon as I entered the site, I was shocked and shocked when the recipe appeared in front of me :)) Anyway, good luck. Like all the recipes you make, the bouillons were delicious.
What a coincidence :) Best regards…
Oh, today I made meat and chicken broth and threw it in the freezer, but your recipe is different :)) When I run out of stocks, the first thing will be to try it with your recipe.
Health to your hands :))
Take it easy my dear :) Best regards.
Your hands are very good. Great idea, I'll try it myself.
Thank you :)
I will try it as soon as possible, thank you very much.. Do you have a preferred part in preparing meat bouillon, meat or bone?
Hi Tamer, I recommend using marrow bone for beef bouillon. We used to use calf bone in school, but it wouldn't be very suitable for this technique because it would be hard to crush. Love…