Chicken Bouillon* Recipe

Prepare chicken and vegetables

Rinse the chicken pieces under cold water and pat dry. Roughly chop carrots and celery, quarter the onion, and smash the garlic cloves. No need to peel onion—outer skin adds color and flavor.

Combine and cover with water

Place chicken pieces in a large stockpot. Add carrots, celery, onion, garlic, bay leaves, peppercorns, parsley stems, and thyme. Pour in 12 cups of cold water so everything is covered by at least 1–2 inches.

Bring to simmer and skim

Set pot over medium-high heat and slowly bring to a gentle simmer. As it begins to simmer, use a ladle or fine mesh skimmer to remove surface foam and impurities. This yields a clearer bouillon.

Simmer gently

Reduce heat to low so the liquid barely simmers (small bubbles, not a rolling boil). Add 1 tablespoon kosher salt. Cover partially with a lid and simmer gently for 1.5 to 2 hours. For a richer bouillon, simmer up to 3 hours, occasionally skimming any foam and ensuring it stays at a low simmer to avoid cloudiness.

Strain the stock

When done, remove the pot from heat. Using tongs, transfer large chicken pieces to a bowl. Strain the stock through a fine mesh sieve (you can line with cheesecloth for a very clear bouillon) into another large pot or bowl to remove solids and aromatics.

Remove fat (optional)

Let the strained stock cool slightly. For a leaner bouillon, refrigerate for a few hours until fat solidifies on top and then skim the fat. Alternatively, use a fat separator or skim with a spoon for immediate use.

Adjust seasoning

Taste the hot (or slightly cooled) bouillon and adjust salt to taste. Add additional salt sparingly until it tastes balanced, remembering bouillon is often used as a flavoring liquid and may be concentrated later.

Reduce to concentrate (optional)

To make a concentrated bouillon (for use as a base or to make paste/cubes), return the strained stock to a wide pot and simmer uncovered over medium-low heat until the volume reduces by half or more, stirring occasionally to prevent scorching. Reducing concentrates flavor; do not reduce too far if you want a light broth.

Make a bouillon paste (optional)

For a paste: cool a small amount of the concentrated stock slightly. In a food processor combine 1 cup concentrated stock with 1 teaspoon fine sea salt and 1 teaspoon neutral oil. If you want a thicker, gelled paste, stir 1 teaspoon cornstarch into 1 tablespoon cold water and whisk into the heated concentrated stock briefly to thicken, then cool. Process until smooth and transfer into an airtight jar. Store refrigerated up to 2 weeks or freeze in portions.

Freeze into cubes (optional)

Pour cooled concentrated stock into an ice cube tray or silicone mold. Freeze solid, then transfer cubes to a freezer bag. Use cubes to flavor sauces, soups, or when a quick bouillon boost is needed.

Storage

Refrigerate strained bouillon up to 4–5 days in a sealed container. Freeze in portions for up to 3 months. Label containers with date and concentration level.