Homemade Chicken Bouillon Recipe
One thing that gives a great flavor to dishes, especially rice and soups, is chicken broth. In fact, it would be much appreciated if it was always fresh, but as you know, this is not possible. Aware of this, food manufacturers have also released various versions of it. For example, bouillons were very popular before the last liquid form of chicken broth.
In fact, the word bouillon was the most foreign word used in the lives of a group including my grandmother, and it was perhaps used more frequently than many Turkish words. Throw a bouillon in it, it's very nice, etc. sentences like these had become rosewood in their language with the speed of light. It's a bit outdated lately, I think I've lost sight of the echoes of bouillons in the kitchens.
Well, do you know what bouillon is, which everyone once enjoyed talking about? The Turkish version of the word bulyon, which means "bullion" in French, is ingot. By ingot we mean that gold nugget you know. You know, bouillons are rectangular in shape, like ingots, or I guess they named it based on this analogy.
I have never liked those bouillons sold in the markets. I don't like anything that adds artificial flavor to food. For this reason, I prefer to make broth and chicken broth myself at home to use when I need such a flavor. The way of storage seen in the video was the thing that made my job the most easy about storing meat and chicken broth. These bags, which are sold under the name of ice bags, are produced by markets such as cling film, aluminum foil, baking paper, etc. You can find it in the sales aisles. It is very easy to fill and use.
Enjoy the recipe...
Ingredients
- 7-8 chicken thighs,
- 2 potatoes,
- 2 carrots,
- 2 celery stalks,
- 1 onion,
- 3-4 bay leaves,
- 6-7 black pepper seeds,
- Salt.
Preparation
- Wash all the ingredients well,
- Cut the onion in half
- Peel the carrot,
- Peel the potatoes,
- Place all the ingredients in a large pot,
- Add enough water to the pot to submerge everything, then put the lid on,
- In a pressure cooker cook for 30 mins after it starts boiling or in a normal pot, boil for 1-1.5 hours,
- Pass it through a fine sieve then let it cool down,
- Pour the broth into plastic ice bags (or molds) and stick into the freezer,
- You can thaw and use it whenever you want.
Bon appétit...