Homemade Chicken Stock Cubes
Description
These homemade chicken stock cubes combine chicken, vegetables, and herbs into convenient frozen portions for soups, rice, sauces, and stews. Unlike dry shop-bought bouillon cubes, these stay in the freezer and melt directly into your cooking.
Carrots, celery, onion, and garlic give the mixture a savoury flavour, while chicken adds richness. Cooking everything until tender, blending, and reducing the mixture creates a concentrated paste that you can freeze in a silicone mould.
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Freezing Time: 6 hours or overnight
Yield: Approximately 20–24 small cubes, depending on mould size
Ingredients
For the Chicken and Vegetables
- 300 g boneless, skinless chicken, cut into small pieces
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, chopped
- 1 tablespoon olive oil
- ½ cup water, plus extra if needed
For the Seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon turmeric, optional
- 1 bay leaf
Step-by-Step Instructions
1. Prepare the Ingredients
Chop the chicken and vegetables into small, evenly sized pieces. Smaller pieces cook more quickly and make blending easier. Keep the chicken separate from ready-to-eat ingredients while preparing.
2. Soften the Vegetables
Heat the olive oil in a wide, heavy-bottomed saucepan over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring regularly, until slightly softened.
Add the garlic and cook for another 30 seconds.
3. Add the Chicken and Seasonings
Stir in the chicken, salt, pepper, thyme, parsley, optional turmeric, and bay leaf. Pour in ½ cup water and bring to a gentle simmer.
4. Cook Until Tender
Cover and cook over low heat for approximately 20–25 minutes, stirring occasionally. Add a small splash of water if the pan starts drying out.
The vegetables should be tender, and the chicken must reach 74°C/165°F in the centre.
5. Blend Smoothly
Remove and discard the bay leaf. Use an immersion blender to turn the mixture into a smooth paste.
If using a countertop blender, allow the mixture to cool slightly and follow the manufacturer’s instructions for warm foods. Never seal steaming-hot ingredients inside a personal blender.
6. Reduce the Paste
Return the mixture to the saucepan. Cook uncovered over low heat for 10–15 minutes, stirring frequently, until thick and spreadable with no loose liquid.
Avoid scorching the bottom. Taste and adjust the seasoning.
7. Portion and Freeze
Let the mixture stop steaming, then divide into clean silicone ice-cube moulds. Refrigerate promptly to cool, then transfer to the freezer. Avoid leaving the mixture at room temperature for more than 2 hours.
Freeze until solid, then transfer the cubes to a labelled freezer bag or container.
How to Use
Start with one cube per ½–1 cup of liquid, then adjust to taste. Homemade cubes vary in size and concentration, so they will not necessarily match the strength of commercial bouillon.
Add directly to:
- Chicken soup and vegetable soup
- Rice, pulao, and savoury porridge
- Gravies and sauces
- Stews and casseroles
Tips and Notes
- Reduce the paste well for more concentrated flavour.
- Use a silicone mould for easier removal.
- Freeze a measured tablespoon in each cavity for consistent portions.
- Taste your finished dish before adding extra salt.
- These cubes contain cooked chicken and must stay refrigerated or frozen.
Storage
Keep refrigerated portions for 3–4 days. Freeze the remaining cubes and use within 3 months for the best quality. Reheat dishes containing the cubes thoroughly to 74°C/165°F.
Frequently Asked Questions
Can I store these in a cupboard?
No. These are frozen stock portions and are not shelf-stable.
Can I skip celery?
Yes. Replace it with a little extra carrot or onion, although the flavour will change.
Will they dissolve completely?
They blend easily into hot dishes but may leave a little vegetable texture because they contain the whole ingredients.
Servings and Nutrition
Serving Size: 1 of 24 cubes
Estimated Nutrition: Approximately 25 calories and 3 g protein per cube.
Values vary with the chicken cut, vegetables, and final number of cubes.
