Homemade bouillon powder is simple to make and easy to store. It has all the goodness of homemade bone broth, without all the extra stuff that comes from the store bought variety. And it tastes just like broth when rehydrated.
Like most of you, I have a limited amount of space for my canned goods. So if there’s something I want to have on hand that can be stored in a way that takes up less space I am all for it!
That’s why I started making homemade bouillon powder.
Dehydrated bone broths take up way less space than jars of broth. And sometimes you just need to give something a bump of flavor without adding liquid. Learn how to make your own bouillon powder.
Of course, if you wanted to make beef broth on the stove or chicken broth in the crockpot, you are more than welcome. Free country and all…
It’s pretty simple, really, just takes a little time. Seems like I say that a lot around here…
I dehydrate a whole batch of broth at a time so I only have to do it once or twice a year. And I don’t add salt to the stuff that I’m planning on dehydrating, that way I know it’s not going to make stuff too salty.
Cuz no one wants too salty stuff.
Ready? Here we go!
How to Make Homemade Bouillon Powder
To start with you need broth and a dehydrator. Duh, right? Oh, and a big stockpot. This is the dehydrator that I have and I love it!
You can use homemade broth or store bought broth. They both work the same. And it doesn’t matter what kind of broth you use for making bouillon. You can make beef bouillon, chicken bouillon, or even vegetable bouillon if you have some vegetable stock.
After you make the broth, (following the instructions further up), strain it and chill it so the fat hardens on the surface. I usually just put it in the fridge over night.
Once the fat has hardened, take it all off and toss. You could keep it if you wanted to, but there’s usually not much and it doesn’t seem worth messing with to me.
Now put the broth back in a heavy stockpot. Bring it to a good rolling boil.
Let it boil away until it becomes quite thick. After it has reduced by about half, I pour it into a smaller pot.
Continue boiling and stirring occasionally until it takes on a syrup like consistency. You will know it’s ready for the dehydrator when it forms a skin on the top.
Using a spatula, spread the thick syrupy broth onto the fruit leather sheets that fit your dehydrator.
If you don’t have those nifty little sheets, you can cut some parchment paper to fit your trays.
Into the Dehydrator
Put the trays in the dehydrator and turn it on to about 155°F. The bouillon should take about 24 hours to become completely dry and brittle.
When it’s dry, take the trays out and let them cool off for about 10 minutes or so.
Then all that’s left is to whiz it up in the blender or food processor until it’s pretty much just powder or flakes.
It still retains all the goodness and taste of the original bone broth and it’s way easier to store and has way less sodium that the stuff from the store.
Use your homemade bouillon just like you would any other kind. Add 1 teaspoon of bouillon to 1 cup of hot water to make it back into broth.
I mostly use this to flavor gravy and for my homemade soup mixes. It’s also great for sauces and stews, and any other recipes you have that call for stock or broth of some kind. Just add 1 teaspoon of broth and 1 cup of water for each cup of broth called for in the recipe.
And occasionally, on a cold day, I’ll make me a bowl of broth to warm me up.
I even use chicken bouillon to put in the jars when I’m canning chicken.
And it’s really handy if you go camping or backpacking a lot. If you seal it well and store it in a cool, dark place, this homemade bouillon will last practically forever.
I like to store it in the little 4 oz jelly jars, cuz that’s how I roll. I seal them with my FoodSaver using the jar sealer attachment. That way, I only have a small amount unsealed at a time, and the rest stays in my pantry storage.
I love having my own homemade bouillon always on hand. I know exactly what’s in it, and just as important, I know what’s not in it!
So make some for yourself and add it to your list of things you don’t have to buy again. Ever.
Oh, and if you’re wondering about cleaning up that pan with the bits of brothy syrupy stuff that you couldn’t scrape out, I add some water back in and make some soup for dinner.
Frequently Asked Questions About Homemade Bouillon
The same way you would use store bought. If a recipe calls for 1 teaspoon of bouillon, use the same amount of your homemade one.
No, you can make chicken bouillon or vegetable bouillon exactly the same way. Start with the broth and boil down till thick just like the beef broth.
Yes! Use 1 teaspoon of bouillon to 1 cup of boiling water and stir to dissolve.
Yes. You can substitute 1 teaspoon of boullion and 1 cup of water for every cup of broth in a recipe.
Store in a tightly sealed container in a cool dry place. Stored properly, your homemade broth will last for years.
More pantry staples to make yourself:
Homemade Bouillon Powder
- Dehydrator sheets or parchment paper
- 2 quarts beef broth OR
- 2 quarts chicken broth
- If using homemade broth, skim the fat off the top and discard.
- Put the broth on the stove and bring to a boil.
- Boil until the broth is thick and syrupy.
- Spread broth on dehydrator tray liners or parchment paper cut to fit.
- Dehydrate at 155°F or high heat setting until the broth is no longer sticky and has become brittle. Approximately 24 hours.
- Remove from dehydrator and let cool for 10 minutes.
- Break into pieces and put in blender to grind into powder.
- Store tightly sealed in a cool dark place.