Chicken Bouillon by Chef Rachael Afra

Chicken Bouillon 

This is the greatest you can ever do for your food budget, one chicken can make a lot of things. 

Prep Time: 10 mins Cook Time: 24 hours freezing, 10 -12 hours oven Total Time: 24 hours and 10 mins, or 10-12 hours and 10 minutes

 Ingredients:

1-2 lbs. Chicken, cooked

2 Spanish onions, cooked

4 Celery stalks, cooked

2 Carrots, cooked

1 bunch Cilantro stems, cooked

1 cup Water, cold

1 T. Shawerma spice

1 T. Nutritional yeast

1 T. Cracked black pepper

1T. Oregano, dried

1T. Parsley, dried

1T. Sage, dried and ground

1T. Garlic powder

1T. Mustard seed, ground

2T. Himalayan Salt

Preparation:

1. After the meat and vegetables have been cooked down from stock making, add them to your blender or use a hand immersion blender. 2. Add all your seasoning, and pulverize everything to a smooth paste. Like hummus, or peanut butter texture is what you want. 

Freeze Method:

1. Sheet tray, line with wax paper, and spread the paste onto an even layer. 2. Place in the freezer overnight. 3. Turn over and remove the paper, cut it into squares and place in an air-tight vessel, store it in the freezer. 

Oven Method:

1. Sheet tray, line with parchment paper, and spread the paste onto an even layer. 2. Place it in the oven at the lowest degree your oven can go, between 170 degrees-200 degrees, and turn it every 2 hours halfway. 3. This will take 10-12 hours, cool down, and cut it into squares if it is dry all the way through, add it to a spice mill or blender to break it down to turn it into powder. 4. Place in an air-tight vessel, and store in the freezer. 

Chef's Note:

You can use little as you want to control how much flavor you want to go into your soups, stews, sauces, risotto, etc. I took a 5-pound fryer chicken and used everything I possibly can from the chicken to make it stretch. The best thing is that you can get multiple things out of one chicken, and it's nice for your grocery budget.