California Farm Chicken Breast Bouillon Powder or Paste

Name: California Farm Chicken Breast Bouillon Powder or Paste
Total time: 4860 s
Yield: 2 people, 2 pints, 64 cups
Cuisine: American
Ingredients: 1 large skinned chicken breast, organic, one pound, sliced; 1 Tbs flaked seasalt, like Maldon or kosher salt; 1 Cup natto; 1 Tbs coconut oil, or 4 Tbs shredded unsweetened coconut flesh; 1 Tbs brewers yeast; 1 Tbs onion powder; 1 Tbs garlic powder; 1 1/2 Tsp dried oregano; 1 1/2 Tsp dried thyme; 1 1/2 Tsp dried parsley or cilantro; 1 1/2 Tsp dried celery seeds; 1 1/2 Tsp dried chives; 1 Tsp black pepper; 1 Tsp turmeric

Hobby Horseman @HobbyHorseman

California, United States

Most bouillion powders use artificial flavors and lots of salt. This homemade chicken bouillion is made with real chicken breast, dried and brined with flaked salt, using half as much salt compared to regular seasalt per tablespoon. This ingredient stays fresh in the fridge for months.
One pint jar of chicken bouillion powder and one pint jar of paste in your fridge is all you need as a standby for cups of delicious chicken broth for colds, for flues, aches and pains, and for a quick lunch.
If you like more salt in your chicken soup, I recommend doubling all spice ingredients and using the coconut oil version instead of the shredded coconut flesh version.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

20 min boil, 60 min dry, 1 minute soup

2 people, 2 pints, 64 cups

1large skinned chicken breast, organic, one pound, sliced
1 Tbsflaked seasalt, like Maldon or kosher salt
1 Cupnatto
1 Tbscoconut oil, or 4 Tbs shredded unsweetened coconut flesh
1 Tbsbrewers yeast
1 Tbsonion powder
1 Tbsgarlic powder
1 1/2 Tspdried oregano
1 1/2 Tspdried thyme
1 1/2 Tspdried parsley or cilantro
1 1/2 Tspdried celery seeds
1 1/2 Tspdried chives
1 Tspblack pepper
1 Tspturmeric
Equipment: soup pan with lid, oven, hand whisk, dough mixer, two pint mason jars
Cost: organic chickenbreast $3, natto $1, brewers yeast, other $1, $5 makes 64 cups, 8 cents per cup. Storebought bouillion powder, paste or cube is 30 cents per cup

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Steps

20 min boil, 60 min dry, 1 minute soup

1

Trim chicken breast from all skin and fat. Slice and cover chicken breast with 2 cups of water and 1 Tbs flaked seasalt, bring to hard boil, cook till 1 cup of broth is left, about 20 minutes. Cool.
2

Trim boiled strips of breast in thin strips, then in 1” dices, put in oven, dry at 170F degrees, about 60 minutes.
3

While chicken breast meat is drying, use blender blade to blend all dry ingredients. Then drizzle cup of saved cooled concentrated salty chicken pan liquid in mix, whisk well, makes one cup of pasty mix.
4

Next, use handmixer to shred and pulverize the dried dices of chicken breast.
5

Add the shredded dried salted chicken breast meat to the natto bouillion paste mix in the dough mixer, run the dough hook till you have a smooth paste. Fill two pint jars of chicken bouillion paste. Ready to use. Gets even better if you let the paste rest in the jar overnight, the brewers yeast will mingle the flavors. Keep refrigerated.

California Farm Soy Natto Paste for Miso Soup
6

Use a flat tablespoon to measure how much it takes to make a cup of broth to your taste. I use one heaping teaspoon to one flat tablespoon of bouillion paste to make a cup of delicious low sodium chicken broth in a minute by stirring into boiling water. I get 32 cups from one pint jar. For my soup taste, I add a drop of soyu soy sauce or Maggi lovage sauce or Lizano sauce to taste.
7

To make powder, spread 2 cups of chicken bouillion paste thin on parchment paper, dry at 170F degrees in oven till brittle. Put in hand mixer, pulverize. Two cups of paste make 3 cups of powder. Use 1 Tbs of powder per cup of boiling water to make cup of broth. Keep in fridge. Taste. Enjoy.

Linked Recipes

California Farm Soy Natto Paste for Miso Soup

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 02, 2024 23:56

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.