Homemade bouillon cubes
Servings: 30 2 tablespoon serving
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If you want glossy soups, richer beans, and deeper flavor in every spoonful, this is your secret weapon. Chicken feet + turmeric turn simple broth into a collagen-loaded freezer flavor bomb.
Ingredients
- 2 leeks
- 1 onion
- 1 green pepper
- 3 skinless chicken thighs
- 1 lb chicken feet cleaned
- 2 garlic cloves
- 8 –10 cups water
- 1 tablespoon apple cider vinegar helps extract collagen
- 1 teaspoon ground turmeric curcuma or 1-inch fresh turmeric
- Small bunch cilantro
- 1 bay leaf optional
- Salt to taste
Instructions
Clean the chicken feet
- Rinse thoroughly. Trim nails if needed.
- Optional: blanch in boiling water 2–3 minutes, then rinse again for cleaner flavor.
Simmer low and slow
- Add all ingredients to a large pot.
- Bring to a gentle boil, then reduce to a low simmer.
Simmer:
- Minimum: 2 hours
- Ideal: 4 hours
- Slow cooker: 8–12 hours
- Skim foam during the first 20 minutes.
Strain + chill
- Strain broth. Let cool, then refrigerate overnight.
- Remove fat layer
- Once cold, remove hardened fat on top.
- You’ll notice the broth is gelled. That’s collagen.
Reduce for stronger cubes (optional but recommended)
- Return strained broth to pot and simmer uncovered 20–40 minutes to concentrate flavor.
Freeze into cubes
- Pour into silicone molds or ice trays.
- Freeze solid. Store in airtight freezer bags.
Nutrition
Calories: 52kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 22mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.4mg
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