When you're done eating, use the chicken bones for bouillon.
Dehydrated chicken broth -- or chicken bouillon -- is great for flavoring dishes. However, store-bought varieties are full of added ingredients, which you might not want to eat. Make your own dehydrated chicken broth, using leftover chicken bones. Use your homemade broth as you would a commercial variety.
Instructions
1. Put chicken bones into a large spaghetti pot. Don't use bones that are more than three months old, as they may not be safe to eat anymore. Also, be aware that any seasonings on the chicken will flavor the cubes, which you might not want.
2. Add seasonings or vegetables, like onions, garlic, carrots or celery. Be careful, however, because too many vegetables will overpower the chicken flavor.
3. Fill the pot with water, until the water is about 2 inches above the chicken.
4. Bring the water to a boil, then reduce it to a simmer. Simmer it for about two hours, though you can simmer it longer. Simmering it for too long runs the risk of imparting the taste of bone to the broth.
5. Strain the liquid through a fine strainer into small bowls, and throw away the bones.
6. Put the liquid in the refrigerator to cool, where it can sit for up to two or three days.
7. Pour the broth into a wide pot or saucepan, bring it to a boil, and reduce it to a simmer. When the broth has been reduced in volume by three-fourths, or it looks like it is almost syrup, take it off of the stove.
8. Pour the broth immediately into a cake pan or muffin tins. Refrigerate it until it is solid, then scrape off the fat with a knife. After this, you can freeze the bouillon cubes for a long period of time and use them as you need.
Tags: chicken bones, chicken broth, might want, Pour broth, reduce simmer