How to make Chicken Bouillon stock Cubes better than Maggi cubes - NO MSG low sodium collagen-rich

chicken bones

🥗Healthier: vegetable scraps

💰Cheaper: chicken wings

Vegetable scraps can create a lighter, vegetarian stock.

nutritional yeast

🥗Healthier: parmesan cheese

💰Cheaper: none

Parmesan adds umami flavor but is not vegan.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different texture and flavor.

Wash chicken feet and bones with vinegar, salt, and water.

Pour chicken feet and bones onto a sheet pan.

Add chopped onions, carrots, and celery to the sheet pan.

Squeeze in the juice of half a lemon.

Sprinkle a little salt on the chicken feet and bones.

Roast in the oven at 400 degrees Fahrenheit for about an hour.

Pick the chicken feet and bones and vegetables from the sheet pan and place them into a stock pot.

Add hot water to the sheet pan to loosen the sticky bits and pour it into the stock pot.

Add more chopped onions, carrots, and celery to the stock pot.

Add an orange bell pepper to the stock pot.

Pour in more water to cover the ingredients in the stock pot.

Cook on low-medium heat for about three hours, checking periodically to re-immerse floating ingredients.

Cover the pot after about an hour to prevent boiling over.

Strain the broth from the stock pot and reserve the solids for a second stock.

Add the solids back to the pot with more water and cook again for about an hour.

Pour the concentrated stock into a non-stick skillet and reduce on low-medium heat until syrup-like.

Add three cloves of garlic and three thin slabs of ginger to the skillet.

Retrieve the garlic and ginger after reducing the mixture.

Add kosher salt, marmite, turmeric powder, and sugar to the mixture and mix well.

Let the mixture sit to set, then cut into cubes after it has cooled in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens