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
2-4 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!!