At the center of every delicious and fragrant soup lies one key ingredient: a homemade bouillon. Although a beef or chicken stock can be easily purchased at any nearby store, taking the time to create one at home increases both the taste and nutrition of your dish tenfold.
The recipe is exceedingly simple and even though the bouillon takes hours to cook, you’ll only be directly involved for about 20 minutes!
Homemade Chicken Bouillon
1 whole chicken
2 yellow onions, quartered
1 cup baby carrots
4 garlic cloves
water, filling your pot almost to the top
1. Clean out the inside of the chicken. Make sure to keep the neck of the bird.
2. Fill a pot with water, almost to the top, and add in the onions, carrots and whole chicken (including the neck bone). Bring to a boil and then lower the heat to a minimum and tightly close the lid.
3. After the bouillon has been cooking for 2 hours, remove the fat that has accumulated at the surface. Take out the chicken and remove all the loose meat (it’s not necessary to force all the meat off. Feel free to keep a bit on the bones). Add the bones back into the soup and continue to cook the bouillon at a low simmer for 8-12 more hours.
4. Remove the pot from the heat and cool in a tub (or sink) filled with cold water and ice for about 20 minutes. Place the pot in the refrigerator overnight.
5. In the morning, remove the fat from the surface. Strain the bouillon, pour desired amounts into zip-lock bags and place in the freezer. They will last for approximately 3 weeks.