We’ve been MSG, additive, and preservative free for some time now. I’ve been making homemade stock, but it sometimes seems a little on the bland side. But now that I’ve mastered bouillon? Flavor explodes all over my kitchen!! Or maybe it’s the inevitable mess I make?
1lb of ground meat (pork, beef, turkey, chicken)
1 bag carrots
1 bag of celery
2 onions
2-4 cloves of garlic (depending on your taste)
salt and pepper
Cook all ingredients on very low heat, covered, for about an hour or so. Put contents in a food processor and zap until smooth. Spray a cookie sheet (or ice cube trays) with cooking spray and freeze. If you use a cookie sheet, pop it out after frozen and cut into cubes. Return to freezer. Use to add flavor to soups, stews, gravies.
This is a photo of my turkey bouillon. It’s a little orange from the carrots, and it resembles pumpkin bars…but you won’t believe the flavor this stuff packs!!
you are a genius.
how do you cook for an hour? like in a roasting pan? or a skillet?
You flatter me! Totally not a genius, just love tasty food :)
I have this set: http://ak1.ostkcdn.com/images/products/P10088409.jpg
I put everything into the largest one. Temperature should be on low-medium. Exactly where that is on your stove, you’ll have to figure out. High enough that it’ll cook, but low enough that it won’t burn :)
This is totally cool!
Thanks! I know we’ve been enjoying it since Thanksgiving!
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So, because I need everything spelled out for me….
No water.
Just cook the stuff in whatever juices it makes all by itself.
Do you check it, give it a stir, break up the meat, every now and then?
No water! Just let it simmer and it will produce it’s own juices. And yes, I stirred and broke the meat up (and smelled it!) LOL
Do you add any water, or do you cook the ingredients dry? I will have to try this!
Simmering on low will produce juices. :)
[...] recipes online for unprocessed bouillon cube like this one here or these Chicken Buillon Cubes, or this one. I could go on and on as there are tons of recipes on the [...]