Broth, once something that I used to be intimidated to try, has become a staple in our home. (Here’s a simple homemade broth tutorial I recently wrote if you’re interested in learning how to make it easily at home.)
After the process of making broth, there is only really one minor drawback as far as I’m concerned: the storage. Broth takes up a lot of space in our fridge. It’s really not a big deal, but sometimes you just want to downsize.
This can easily be done by making your own homemade broth cubes – kind of like making your own homemade bouillon cubes, but without all the MSG and junk ingredients. Just pure, healthy, reduced broth, easily stored and using much less space.
This is a simple technique I learned while doing the GAPS diet. I’ll show you how it’s done, so you can tuck it away for a day you have the desire to reduce your broth and make these.
Homemade Broth Cubes / Homemade Bouillon Cubes Tutorial
- any amount of homemade broth (here’s that tutorial again if you need it) you want to reduce – OR – you can always use a pre-made broth like this one if you don’t have the time or desire to make it yourself (we’ve all been there I think)
- 3 tablespoons high quality powdered gelatin like this one
- stock pot (or whatever size pot will contain the amount of broth you want to use)
- seperate small cup
- whisk (I love using a mini-whisk like this, but any whisk or even a spoon will work)
- 1/3 cup of water
- 8 x 8 dish – Must be glass or ceramic, not plastic.
- Heat up your broth until boiling.
- Boil until the broth is reduced to about 2 cups. (See notes at the end of the instructions.)
- Meanwhile, add the powdered gelatin to the cup, along with the 1/3 cup water. Whisk together until smooth. (This is called ‘blooming’ the gelatin.)
- When your broth is reduced to only a few cups as mentioned in step 2, add in the gelatin and stir, making sure that it is completely dissolved into the broth.
- Pour the broth and gelatin mixture into your dish. Allow to cool in the refrigerator until solidified. Slice into 1″ ‘gummies’.
- Store in a glass container for one week in the refrigerator, or store in a glass container or jar in the freezer for up to one year.
- Add one homemade broth cube to a cup of hot water to reconstitute. (See notes for more on this.)
- This recipe is *not* shelf stable. The reason for this, is I almost always add vegetables to my broth, and the addition of vegetables means it doesn’t last as long, therefore I keep it in the fridge/freezer.
- This is a method for reducing your broth and making gelatin cubes so that it takes up less space in your fridge. If you’re looking for a shelf-stable way to store broth, I have seen some recipes out there in internet land that have you reduce the stock and spread it on paraflexx sheets in your dehydrator. I have not tried this, but if you are looking for a shelf-stable broth/bouillon, I would encourage you to search and try it! (Here’s a recipe for dehydrated broth I found.)
- It is a little difficult for me to tell how much broth one cube will reconstitute. The reason for this is it depends on the number of bones that were used in the original broth – which varies from batch to batch. Depending on how thin you spread your broth in the pan, try to start off assuming one cube equals one cup of broth. If you know how many cups of broth you started out with, then divide the cubes into the amount of cups you used, and that should equal one cup per cube. Make sense?
- If you wanted, you could pour the reduced broth/gelatin into silicone molds and freeze that way. It’s what works best for you. 🙂
- When heating, I have had the most success by covering with a lid, and venting the lid. Make sure it’s vented or off completely. Depending on the amount of broth you started with, it should take less than an hour to boil it down.
Much broth love,
PIN: Homemade Broth Cubes / Homemade Bouillon Tutorial
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