Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Homemade stock using your meat of choice -- Strained
Place your stock a large bottomed pot (the more surface area the better to speed up the process) . Bring to a rolling boil
Boil until it is reduced to about 1/3 of the original amount. It should be light tan in cover
Reduce heat and continue to simmer until it become near syrup like. If it becomes syrup consistency it will still delicious, but will be carmalized instead of having the flavor of your orignial stock. Watch closely as it nears this stage to avoid scorching your stock.
Remove from heat and let cool in the cooking pot for 30-45 minutes.
TO STORE IN THE FREEZER:
Pour the cooled reduced stock in a pan with a 1 inch or more lip on it and place in the refrigerator for 1-2 hours or until solid. It should be the consistency of rubbery Jello or harder.
Cut into 1 inch cubes and either individually wrap or leave them unwrapped, set on a cookie sheet individually and freeze. Store in a clearly labeled and dated freezer jar or air tight container and freeze. Best if used within one year.
Line your dehydrator tray with a non-stick (fruit leather) sheet. Pour the cooled syrup like stock on the non-stick sheet and dehydrate until completely dried out.
Crumble or powder the dried product. Store in a clearly labeled and dated airtight container. Best if used in 6 months.
To 1 to 2 cups hot water add 1 bouillon cube, or 1 teaspoon of powder, or 1 1/2 tsp of crumbled dehydrated broth. Adjust to flavor. Then salt and pepper to taste.
"Homemade bouillon that has less salt, more flavor and no msg to store either in the freezer or to dehydrate to make it shelf stable."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : Use it to season soups, stews, chowders, beans, pot pies, vegetables, savory breads, rice, pasta to make gravy or for a simple cup of hot broth on a cold day
NOTES : It is better to not use salt or pepper when making your stock so you can use any amount of your homemade bouillon without worrying your finished product will be too heavily seasoned.