Chicken Bouillon Cubes

Name: Chicken Bouillon Cubes
Ingredients: 4 pounds chicken wings and backs; 4 pounds chicken wings and backs; 2 ribs celery, cut into 2-inch pieces; 2 carrots, peeled and cut into 2-inch pieces; 1 leek (white part and 3 inches green), well rinsed and cut into 1 inch pieces; 1 leek (white part and 3 inches green), well rinsed and cut into 1 inch pieces; 1 onion, halved; 2 bay leaves; 2 large sprigs parsley; 2 large sprigs dill; 1 teaspoon very coarsely ground black pepper; 4 quarts water

Preparation info

16
cubes

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Long slow simmering and then reduction give this chicken stock the intensity necessary for highly flavored bouillon cubes. Just one cube added to a simple sauce creates a great depth of taste.

Ingredients

4 pounds chicken wings and backs
2 carrots, peeled and cut into 2-inch pieces
2 ribs ce

Stock
Gluten-free

Method

Combine all the ingredients in a large soup pot or kettle, and bring to a boil. Skim the foam as it collects on the surface. Lower the heat, and simmer for 2 hours.
Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel col