1. Preheat the oven to 425 F.
2. Place the bones in a large baking dish, and roast them for 45 minutes.
3. Place the roasted bones, peppercorns and bay leaves in a largeheavy-bottomed stock pot. Cover with filtered water and bring to a boil overmoderately high heat, reduce the heat to medium low and simmer, uncovered,for eight to ten hours.
4. Strain the stock into a large mixing bowl through a fine-mesh sieve.Refrigerate for at least eight and up to twenty-four hours. You should haveabout one gallon of stock.
5. The stock should gel in the refrigerator, but it's not necessary. The fatwill rise to the top of the stock. Pick it off and reserve it for anotheruse such as frying vegetables or braising meat.
6. Transfer the stock to a shallow, wide-mouthed pot, stir in salt and bringto a boil over high heat. Continue simmering until the stock is reduced to 1cup, about forty-five minutes depending on the surface area of your pot.Please note that the amount of time it takes to reduce 1 gallon of stock to1 cup will depend on the size of your pan. A very wide and shallow pan willallow the stock to reduce in about 45 minutes, a traditional stock pot willtake several hours.
7. Whisk gelatin into the hot stock and pour into a small container about 4inches by 4 inches. Refrigerate for at least eight hours, cut into cubesabout 1-inch by 1-inch. You can further dry out the cubes by setting themgently on a cotton cloth or napkin in the refrigerator or other cold placein your kitchen for a further eight to twenty-four hours.
8. Each cube of bouillon will produce one cup of stock. Simply drop thehomemade bouillon cube into one cup hot water, stir to dissolve and serve.The bouillon cubes can be stored in an airtight container at roomtemperature for at least six months.
Recipe Author: jenny Published: April 12, 2012
Author Note: Yield: 16 cubes (16 Servings)Cook: 10 hrs 45 minsHomemadebouillon or portable soup is a simple, traditional way to keep stock alwayson hand without having to make it fresh every time. While the bouillon canbe made without purchased gelatin, gelatin ensures that the bouillon comestogether easily and firms up properly for long-term storage. Do not usevegetable scraps to flavor your stock as they may decrease the length oftime you can store the bouillon and they will take much-needed space in yourstock pot for gelatin-producing bones. You can purchase good quality bovinegelatin online (see sources).
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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