With just two store bought ingredients and a little time you can make perfectly rich bouillon to enhance any recipe you want. This keeps in the fridge covered tightly for two weeks, or frozen in 1 Tbsp portions in a silicon ice cube tray up to a year. No crazy ingredients, easy to batch cook, and completely gluten-free!
This recipe will work for any animal based broth you want to work with as long as there’s a bone broth equivalent.If you wish to use a seafood stock and can find fish bone broth definitely use that, but if you can’t find it you can use either chicken bone broth in place of fish bone or 1 tsp gelatin to the finished reduction while still hot to make a seafood bouillon. Do not boil gelatin. If you want to make a vegetable bouillon you’ll need to add 1 tsp gelatin to the hot finished product. Do not boil gelatin.
- 4 cups unsalted chicken or beef stock
- 4 cups unsalted chicken or beef bone broth
- In a tall sauce pan add stock and bone broth and bring to a boil.
- Reduce at full boil until sauce coats the back of a spoon. This should leave a dark brown sauce and produce anywhere from 1/2 to 3/4th of a cup of bouillon. It will vary depending upon brands, how rich you want it etc.
- You should be able to draw a line down the back of your spoon and have it stay put. This indicates your bouillon is ready. It will be a syrup/gravy consistency. The thicker you allow your bouillon to get the richer it will be.
- Be careful not to burn it as it thickens.
- You can place the bouillon in an airtight container and store in the fridge for two weeks. It should gel over and become firm.
- You can also freeze your bouillon in 1 Tbsp portions in silicone ice cube trays and freeze for up to a year.
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Here are a couple pictures of what the coating on your spoon should look like when the bouillon is ready. This is chicken bouillon. Take notice of the little flecks on the spoon. That’s flavor!