The Natural Pantry: DIY Powdered Bouillon

bouillon

Bouillon has long been used as a way to add additional flavor to soups and dishes. Sadly, many of the store-bought bouillon contains unnecessary extra ingredients like:

  • corn syrup solids
  • chicken fat
  • hydrolyzed soy protein
  • dried whey (milk)
  • flavoring
  • disodium inosinate and guanylate
  • monosodium glutamate (MSG)

I prefer a chemical-free bouillon powder to use in my recipes and it’s super easy to make. An added benefit to dehydrating your own bouillon is the dehydration process minimally affects the nutritional content of food. In fact, when using an in-home dehydration unit, 3-5% of the nutritional content is lost compared to the canning method which losses 60-80% of the nutritional content. Therefore, the end result is a more nutrient-dense food that can be stored long term. Because it lasts up to 1 year, if properly stored, consider making homemade bouillon for emergency meals or for homemade MRES.

How To Make Bouillon

Making bouillon is quite simple and can be made from beef, chicken or fish bones, or just from vegetables. Essentially, you make your broth as you normally would and allow the broth to chill. Then, remove the fat and boil down the broth again until it has thickened and add any spices to season. Finally, add the thickened broth to your food dehydrator and voila! Yes, it’s that simple.

Homemade Dehydrated Bouillon

  • Prepared bone broth
  • 5 tablespoons sea salt
  • 3 tablespoons of additional dried and ground up vegetables like celery, carrots, parsnips
  • 3 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon thyme, poultry seasoning, parsley, etc.
  1. Make your stock and cook as normal (here is the recipes I use for beef and chicken).
  2. When stock is finished cooking, remove vegetables, bones and any fat. Allow broth to cool overnight in refrigerator.
  3. After broth has had time to chill, skim the fat off the top layer that may have settled during the cooling process.
  4. Over medium heat, begin cooking broth again and reducing it by half or until it begins to thicken. Hint: When broth has thickened, it should have the consistency of thinned gravy.
  5. Allow to cool and add dehydrated spices and additional ingredients. I add dehydrated vegetables that have been ground up with a coffee grinder)
  6. Add your jelly roll plate to your dehydrator and slowly pour a thin layer of broth to the dehydrator. (The thinner the layer, the faster it dries and easier to create granules with.)
  7. Dehydrate on high or 160 degree F for 12-15 hours, or until completely dry.
  8. Grind dried bouillon with a spice grinder and store in closed container or jar.

Using Your Homemade Bouillon

Add your bouillon to add flavor to soups, dishes or add to hot water for nice cup of nutrient-filled broth. As well, here is one of my favorite homemade seasonings using bouillon that I added in The Prepper’s Cookbook. You use freshly dehydrated bouillon and add it to dehydrated vegetables and make a wonderful all-purpose seasoning mix. It’s extremely versatile and can add more flavor to watered-down soups.

Homemade Vegeta All-Purpose Seasoning

(Makes 2 cups)

  • 3 medium onions, cut into 2-inch cubes
  • 5 celery ribs, diced
  • 3 medium russet potatoes, peeled and diced
  • 3 medium red bell peppers, diced
  • 3 large green bell peppers, diced
  • 3 large carrots, peeled and diced
  • 2 large parsnips, peeled and diced
  • 8-10 garlic cloves
  • 1 bunch fresh parsley
  • 4-5 tablespoons chicken or beef bouillon granules
  1. In a saucepan over high heat, add diced potatoes and carrots in enough water to cover them. Cook for 5 minutes until soft. Drain.
  2. Combine all the ingredients except the bouillon in a blender or food processor and whirl until fully processed. Place on a jelly roll tray in food dehydrator at a setting of 135-145 degrees for 5 hours or until dried and crumbly. Once the mixture is thoroughly dried, add bouillon granules to taste. Store in a jar for up to 1 year.

Every natural pantry should have homemade bouillon on hand to add for cooking. Turning your existing bone broth into bouillon is a fast and nutritious way to ensuring you have a long lasting way to add flavor and additional nutrients to your dishes. Use your favorite broth recipe and try this simple dehydrating method today.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published March 28th, 2015
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  • Poorman

    I do the same boil down but put the liquid broth in ice cube trays then freeze. pop a cube out add it to a cup of water and you have a nice broth. Put a couple in a pan with some water and flour and you have gravy.

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