Author Topic: Making Your Own Wild Food and Chicken Stock Bouillon Cubes  (Read 13134 times)

Offline pascal

  • Prepper
  • **
  • Posts: 17
  • Karma: 12
    • www.UrbanOutdoorSkills.com


If anyone is interested, a cool way to preserve food is to make your own bouillon cubes. Sure you can buy some at the store but nothing can beat what you can make at home.

In this case I also use wild food (free and organic).

The cubes can last for a very long time and I use them as soup stock when making soup in the wilderness with wild edibles.

I've posted a step by step tutorial on my web site:

http://www.urbanoutdoorskills.com/wildfoodlab.html

Pascal

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #1 on: March 08, 2012, 01:53:25 PM »
SWEET!!!!

I have been making my own chicken/turkey broth for years, and pressure canning it.  but I have wanted to get into making some bouillon cubes.  I just haven't quite figured out how to go about doing it.  thanks!

so, question, in my stock, I use veggies and herbs already.  should I still add the dried stuff to help solidify it?

I wish I could give you a plus 10!  but a +1 will have to do.

Offline pascal

  • Prepper
  • **
  • Posts: 17
  • Karma: 12
    • www.UrbanOutdoorSkills.com
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #2 on: March 08, 2012, 02:24:25 PM »
Quote
in my stock, I use veggies and herbs already.  should I still add the dried stuff to help solidify it?

Yes, you need the dry stuff to solidify it. When making the chicken stock I don't use spices and herbs. They're added later to solidify the broth and create the cubes.

Note that a bouillon cube comes under the category of "salt preservation"

You can also make vegetarian dehydrated soup cubes with no meat/gelatin or salt such as those:



Here is how to do it:

http://www.urbanoutdoorskills.com/wildfoodsoupcubes.html

Offline idelphic

  • I Zgjuari I DynjasĂ«
  • Dedicated Contributor
  • ******
  • Posts: 1903
  • Karma: 44
  • Theoretical Conceptualist - Avatar by Ada
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #3 on: March 12, 2012, 05:12:01 PM »
Niffty..  Something else to try and blow up the kitchen with..

: ;D

Offline archer

  • Administrator
  • Ultimate Survival Veteran
  • *******
  • Posts: 17126
  • Karma: 382
  • #ImissAmerica
    • Journey to Greener Pastures
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #4 on: March 12, 2012, 05:32:47 PM »
excellent! i'll have to try that. saves space over frozen stock in the freezer.

Offline SteveandTracyinKY

  • Survivalist Mentor
  • *****
  • Posts: 912
  • Karma: 18
  • Survival Chef
    • The Hen House
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #5 on: May 23, 2012, 02:25:26 AM »
Well that is just cool. We always freeze our stock in ice cube trays, then pop into gallon freezer bags. It helps with measuring and cuts down on waste. I know how many cubes make a cup etc.

We also make spice packets for "homemade ramen" that we use when we are on the trail or whatever outdoors. We just use the "Better Than Bouillon" powder, well actually we use the store brand, but the damn powder stuff. Using a bakepacker, some dry peppers, cheese powder, ramen noodles, and a spice pack, I can make a mean Trail Tetrazzini.

if you had a vac sealer and took the ramen bricks, and a couple of these and made you own packs of ramen with healthy soup base instead of powdered death you would have one hell of a lunch item.

Offline Andy44

  • Prepper
  • **
  • Posts: 53
  • Karma: 1
    • Self Sufficiency World
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #6 on: May 23, 2012, 03:53:20 AM »
Outstanding idea +1 for that one. THANKS!

Offline mxitman

  • Dedicated Contributor
  • ******
  • Posts: 1737
  • Karma: 125
  • Entrepreneur/HVAC Mechanic/Electrician
    • Heezy
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #7 on: May 23, 2012, 10:18:41 AM »
very nice, never done it like that before, site looks really good btw ;) I did have a question on the cubes, I assume you could add % salt like the stock to make it even more shelf stable?
« Last Edit: May 23, 2012, 10:25:18 AM by mxitman »

Offline Texas Sawduster

  • Survivor
  • ***
  • Posts: 119
  • Karma: 1
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #8 on: May 25, 2012, 12:59:14 PM »


If anyone is interested, a cool way to preserve food is to make your own bouillon cubes. Sure you can buy some at the store but nothing can beat what you can make at home.

In this case I also use wild food (free and organic).

The cubes can last for a very long time and I use them as soup stock when making soup in the wilderness with wild edibles.

I've posted a step by step tutorial on my web site:

http://www.urbanoutdoorskills.com/wildfoodlab.html

Pascal

I did not know that Stinging Nettles were good for anything except causing pain when working the fields.   :(

Offline Citizen Zero

  • Senior Survivalist
  • ****
  • Posts: 253
  • Karma: 52
  • Rural Dweller
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #9 on: July 02, 2012, 09:23:50 PM »
Pascal,

This is some really good information. Thank You for posting it.

Any thoughts on how long the bullion cubes would last if properly vacuum packed?

Offline TexasGirl

  • Survival Demonstrator
  • *******
  • Posts: 2820
  • Karma: 173
  • Simple country farm girl. Prepper? What's that?
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #10 on: July 02, 2012, 09:48:17 PM »
SWEET!!!!

I have been making my own chicken/turkey broth for years, and pressure canning it.  but I have wanted to get into making some bouillon cubes.  I just haven't quite figured out how to go about doing it.  thanks!

so, question, in my stock, I use veggies and herbs already.  should I still add the dried stuff to help solidify it?

I wish I could give you a plus 10!  but a +1 will have to do.

Everything SHE said!!!

~TG

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #11 on: January 05, 2013, 01:13:44 PM »
going to be experimenting with this later this month.  I will update as I can.

Offline Twibble

  • Survivor
  • ***
  • Posts: 176
  • Karma: 10
  • I forgot what I was thinking...
    • Trepanation for the Sane
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #12 on: January 05, 2013, 01:42:00 PM »
I wonder if after you dry the cubes, you can them re-powder them and use them like powdered bouillon?

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #13 on: January 06, 2013, 08:33:08 AM »
ok, to be scientific about my experiment, I am going to take a quart of broth and reduce it to 1 cup of concentrated broth.  I will then mix it with the various ingredients here.  Part of my dilemma will be to figure out what he means by "part" in relation to his amount of stock.  I do not want to over salt this - I usually use ~1-1.5 t per quart of broth.  so what does this translate to?  trying to figure this out.

Also, do I want to follow his herb/veggie mix, or shall I use my veggie powder http://thesurvivalpodcast.com/forum/index.php?topic=13569.msg350673#msg350673 instead?  I usually throw 1-2 t in a quart of broth when making soup.

I need to think about this.

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #14 on: January 19, 2013, 05:07:45 PM »
ok.. first step done.  first I have 4 quarts reduced to 8 cups.  I am going to abbreviate here for my own information but if you have questions, I can help - later, when I am done with this :D
I did my usual stock method, except I have not added veggies or seasoning to this liquid - it is pure chicken/turkey bone broth.  It is at the point in my process that I have combined all my "boils" into one pot.  I am guessing, based on previous experience, that it will take 2 c of this stage to make one quart of broth for canning.
I took these 8 c - in half-pint jars, filled all to the almost tip top and refrigerated to separate any remaining fat and grittiness that collects on the bottom.  I poured the broth into a pan and boiled until I had only 2 c of thick broth.

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #15 on: January 19, 2013, 06:00:23 PM »
ok - next step done.  I had 2 c of thickened broth, so I decided to do 2 different bouillon experiments.

experiment #1 - we followed the recipe, more or less, at the above link.  it was kind of unclear about the amount of broth to use in proportion to each of the other ingredients, so I had to guess.
10 grams onion
10 g carrot
10 g celery
5 g garlic
5 g leeks
5 g parsnips
1 g chard
1 g kale
1 g spinach
1/2 g parsley
3 peppercorns
pinch tarragon
30 g salt

I think I should have added more salt.  oh well.  We threw all the dry stuff into the coffee grinder and made it a very fine powder.  very fine.  Then we poured it into a bowl with the stock.  We mixed it up slowly but thoroughly and moved into a tupperware container lined with wax paper.  it seems more liquid than the OP - no way we could form it into nice little cubes.  It is currently in the fridge.

---------------------------------------
experiment #2
36 g veggie powder (http://thesurvivalpodcast.com/forum/index.php?topic=13569.msg350673#msg350673)
1/2 g parsley
5 g parsnips
40 g salt

repeated the above actions - blended, mixed, refrigerated.  This one was more brown - less green veggies in the mix, and more tomatoes.

--------------------------------------
they both smell good.  I like the taste of the brown - #2 - better, but we will see later.  any ideas on how to get it dried into cute little cubes?

Offline baygal

  • Survivor
  • ***
  • Posts: 156
  • Karma: 7
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #16 on: January 30, 2013, 03:38:28 PM »
ok - next step done.  I had 2 c of thickened broth, so I decided to do 2 different bouillon experiments.

Thanks for the info. Did you figure out how to make cubes?

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #17 on: September 12, 2013, 04:22:14 PM »
no.  I tried cubes, but it never dried all the way through.  I kept cutting and cutting the cubes so they would dry inside until I gave up on cubes and threw them all into the blender.  the dry stuff became powder, the still moist stuff stayed in blocks, and back into the dehydrator they went, until it was all dry powder.  I then transferred the powder to two jars and stuck them in the fridge.
I am so used to using my homemade stock (and the recipe conversions I did to use liquid instead of concentrated powder) that I forget I have it most of the time.  But when I remember, it is tasty.  :)

Offline LvsChant

  • Resident Master Mudder
  • Global Moderator
  • Survival Veteran
  • ******
  • Posts: 7817
  • Karma: 614
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #18 on: September 12, 2013, 04:39:18 PM »
Wow! Just found this... what a great idea. I'm going to have to try this one out... I like the idea of the dried powder, MS. I think it would be great to measure out and use like bouillon powder. Who cares if it is a cube???

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #19 on: January 04, 2014, 01:07:33 PM »
beef stock to bullion

3 c extremely cooked down stock (I had a gallon concentrated; would have filled 10 quart jars had I used it for that); at this point the stock is a demi-glace, almost a solid gelatin even when warm.

1 g dried parsley
56 g veggie powder (http://thesurvivalpodcast.com/forum/index.php?topic=13569.msg350673#msg350673)
3 g dried mushroom
6 g dried tomato powder
6 g dried celery
6 g dried onion
80 g salt (I use RealSalt, just cuz I am crazy that way.  I would use any canning or sea salt; stay away from the cheap table salt - it has other additives and fillers and anti-caking agents.



I plan to do this like my chicken bullion powder.  I will update as I continue this journey.

Offline LvsChant

  • Resident Master Mudder
  • Global Moderator
  • Survival Veteran
  • ******
  • Posts: 7817
  • Karma: 614
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #20 on: January 04, 2014, 01:17:18 PM »
Looking forward to hearing about the results... photos please?

LC

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #21 on: January 04, 2014, 02:41:47 PM »
Looking forward to hearing about the results... photos please?

LC

um, ok.  I think I can.

Offline Cory (NewOldTech)

  • Prepper
  • **
  • Posts: 72
  • Karma: 3
  • That's what I'm sayin'
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #22 on: March 02, 2014, 11:03:34 PM »
Awesome! I've kinda thought about this but have never taken the time to see how I could do it or how easy it could be vs. the cost.  But if I already have the stock and spices, let's learn how to do it!

Offline annmedford

  • Prepper
  • **
  • Posts: 52
  • Karma: 0
  • what we do matters
    • My etsy site! Help me fund my permaculture and prepping efforts!
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #23 on: June 24, 2014, 08:06:24 AM »
I'm interested in how this continues. I'm going to try this too...

Offline Morning Sunshine

  • Geese Smuggling Moonbat
  • Survival Veteran
  • ********
  • Posts: 6573
  • Karma: 312
  • There are no mistakes, just Learning Experiences
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #24 on: June 24, 2014, 08:18:01 AM »
sorry - no pictures :(  I am too busy doing the thing to think about taking pictures until I am all done.

My chicken bouillon is going on its second year in my fridge.  I combined my two flavors; there wasn't that big of a difference, and two half-full jars took more room in my space-challenged fridge.  I also have a mostly-full quart jar of beef bouillon.  I use them when camping or a recipe calls for bouillon - and no water - instead of my homemade stock.  I still use my homemade stock for everything I can.

Offline Carver

  • Survivalist Mentor
  • *****
  • Posts: 793
  • Karma: 27
  • Are we there yet?
Re: Making Your Own Wild Food and Chicken Stock Bouillon Cubes
« Reply #25 on: June 07, 2020, 11:59:17 AM »
.