I mentioned about home-made chicken stock cube in a earlier post , and that i would post how they are made well i have found the original link and it can be found here
I uses slightly bigger ‘ice cube’ trays as i didn’t have anything smaller at the time (I have since corrected that problem,thanks you lidls special last week) Once i have created some with the lovely new tray i shall upload some pictures.
This isn’t a recipe so much as a technique – a really simple technique at that. But, if you’re trying to avoid processed foods, stocks and bouillon can be a sticking point. Even the organic ones tend to contain sugar or “natural” flavors. And, really, who needs sugar in stock?
But, having stock on hand in the freezer takes up a lot of space. And, often, all I want is that jolt of flavor that you get from tossing a bouillon cube in with your sauteed veggies.
The answer? Concentrate your stock.
First, you need stock. Use your favorite recipe, or simply throw all your veggie scraps in a big pot with a lot of water and simmer, then strain. (I don’t recommend using salt in your stock. Concentrated salty stock is really salty.) You want about 10 cups of stock.
Great, now you’ve got stock. Now what?
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