How to make homemade broth cubes: healthier broths!

In this program… Coqui drives Paulina crazy, a plane flies by, Paulina loses her temper and her wig flies off… anyway.

Today, Paulina teaches us how to make homemade stock cubes so you always have a real vegetable broth on hand—a great recipe if you like to eat healthy!

The best thing about these homemade broths is that they last six months frozen. This is incredible; I always have broths ready, healthier than those from the supermarket, and they last a long time. I hope you try them too; they're delicious.

Bon Profit!

Nicola Garupa
producer

Click here to follow me on my YouTube channel I upload exclusive for this network!

Ingredients

for about 6 pots like the ones in the photo*

• 1 kg of assorted vegetables**
• 300g. of thick salt
• 1 glass of wine
• 1 parsley bouquet
• 2 large garlic cloves

*This amount of dehydrated vegetable broth lasts me about 6 months (and I use a lot!

**It can be any type of vegetable, but I recommend always including some leafy vegetables and some with a firmer texture, such as potatoes or carrots. The vegetables I used for these homemade broths were: carrots, squash, onions, spinach, corn, eggplant, and zucchini.

How to make homemade broths

It is very simple

1. Place all the ingredients in a saucepan over medium-low heat, with no more liquid than the glass of wine. Cover and let cook, stirring occasionally.
2. When the vegetables have released their liquid, uncover and let it evaporate completely. The entire process takes approximately 1.5 hours. Stir occasionally to prevent sticking.
3. Once the liquid has evaporated and the vegetables are mushy , blend them in the mixer until they literally become a paste.
4. Return to the pot and let evaporate , as much as possible, stirring continuously to prevent sticking.
5. Let cool and place in jars . Place in the freezer for at least 6 months.

How to use homemade vegetable broths

One heaped teaspoon of this preparation is equivalent to one bouillon cube. The mixture doesn't freeze due to the salt content, so it's easy to remove a spoonful and return the jar to the freezer. When using, keep in mind that it's not as salty as industrial bouillon cubes.

About the amount of salt and how to make them without salt

Although this may seem like a lot of salt, it's actually not if we consider that we use only a small amount in each serving. As I said, these broths are considerably less salty than industrial broth. You can make them with more salt (to make them the same as supermarket broth, add about 500g of salt), with less salt, or even without salt.

The process is the same. Whether you make them with little or no salt, remember that when you put them in the freezer, they'll freeze completely and it will be difficult to remove each portion. So, it's recommended to freeze them in portions, for example, using an ice cube tray, and once they're frozen, place them in a bag.

This is how homemade broths turn out

and the sequence of Coqui's loss of control

Now we go with the chicken broth cubes

Ingredients

• 1kg of assorted vegetables
• 1/2 glass of wine
• 300g. of thick salt
• parsley
• fennel sheets
• 1 chicken breast
• oil

Homemade Chicken Broth Cubes Recipe

I used the pre-assembled trays you can buy at the grocery store: one for soup and the other for woks. Instead of buying all the vegetables separately, I used these trays to make homemade broths.

1. Wash the vegetables.
2. Brown the chicken breast on both sides in a pan with oil, until sealed on both sides.
3. Add the washed vegetables to the pan containing the seared chicken and stir.
4. Add 300g of coarse salt. It may seem like a lot, but remember that the broth is already salty, and you won't eat it on its own. When you use it for cooking, you'll just add less salt to your food.
5. Add a splash of white wine. If you don't have any, that's fine, it'll turn out just as good! But the wine will give it a special flavor.
6. Once it's well mixed, we'll cover it but not completely, leaving a small gap and letting it cook over medium heat for 10 minutes.
7. After 10 minutes, you'll see that the vegetables have released a lot of liquid. Now, leave the pot uncovered and cook, stirring occasionally, until the liquid is as small as possible. This takes approximately 50 minutes.
8. When a kind of paste forms, we will remove the chicken breast and process everything else until we have a homogeneous paste.
9. Return the pot to the heat for a short while (5 or 10 minutes) uncovered so that the rest of the water escapes.
10. Place in small jars. They can be frozen for up to 6 months!

The video of the second recipe for broths

Click here to follow me on my YouTube channel I upload exclusive for this network!