Chicken Bouillon Cubes

Chicken Bouillon Cubes

This recipe for homemade chicken bouillon cubes begins by boiling vegetables with chicken stock and whole spices, then blending them and returning them to the pot with oil, flour, ground spices, and starch until thickened. The mixture is then poured into oil-greased molds and frozen until ready-to-use cubes form.

Homemade chicken stock cubes for flavoring soups and dishes.

Like homemade bouillon or stock cubes.

Dry or freeze the cubes well so they keep their shape.

Ingredients

  • 3 pieces 3 medium tomatoes
  • 2 large pieces mixed sweet bell peppers
  • 1 hot pepper hot pepper
  • 6 medium carrots
  • 300 grams celery
  • quarter of a bunch parsley
  • quarter of a bunch fresh cilantro
  • 1 piece large onion
  • 1 medium piece ginger
  • 1.5 liters chicken stock
  • 1 tablespoon turmeric
  • 1 tablespoon paprika [dried pepper]
  • 1 tablespoon ginger
  • 1 tablespoon whole cardamom
  • 1 teaspoon whole cloves
  • 1 tablespoon whole black pepper
  • 1 tablespoon whole dried coriander
  • 1 tablespoon cumin
  • 1 tablespoon dried onion
  • 1 tablespoon dried garlic
  • 1 tablespoon curry powder
  • 1 tablespoon salt
  • 2 tablespoons starch
  • 1 cup flour
  • 1 cup oil
  • 6 leaves bay leaves
  • 15 cloves garlic
  • 1 stick cinnamon stick
  • about 5 or 6 carrots carrots
  • 1 yellow and 1 red bell peppers
  • 1.5 liters chicken stock
  • made by the chef with chicken, water, salt, and vinegar chicken stock
  • 1 cup cup of oil
  • 1 cup cup of flour
  • 2 tablespoons 2 tablespoons starch
  • about 5 leaves bay leaves
  • 12 or 15 cloves peeled fresh garlic
  • 2 sticks cinnamon

Instructions

  1. In the pot, wash the vegetables and chop them coarsely.
  2. In the pot, chop the tomatoes, carrots, celery, onion, ginger, peppers, parsley, and fresh cilantro.
  3. In the pot, add the chopped vegetables with 1.5 liters of chicken stock.
  4. In the pot, add the whole spices: bay leaves, cinnamon stick, whole cardamom, whole cloves, whole black pepper, and whole dried coriander.
  5. In the pot, bring the mixture to a boil over medium-high heat, covered, until the vegetables are cooked.
  6. In the pot, add the salt during boiling.
  7. In the pot, continue boiling the vegetables until they are completely wilted and soft.
  8. In the pot, remove the bay leaves from the mixture after the vegetables are cooked.
  9. In the blender, blend the mixture in two batches until very smooth.
  10. In the pot, heat the oil over medium heat.
  11. In the pot, add the flour to the oil and stir.
  12. In a bowl, dissolve the starch in half a cup of water.
  13. In the pot, add the remaining ground spices: dried onion, dried garlic, cumin, curry powder, ginger, paprika, and turmeric.
  14. In the pot, add the blended mixture to the mixture.
  15. In the pot, add the starch solution to the mixture, stirring continuously over low heat.
  16. In the pot, leave the mixture for about five minutes until it thickens.
  17. In oil-greased molds, pour in the mixture to the desired thickness.
  18. In the freezer, leave the molds to freeze for a full night.
  19. In the molds, remove the frozen cubes and cut them as desired.
  20. In a container, store the cubes in the freezer after wrapping them.

Browse the Syrian recipes catalog