HOMEMADE CHICKEN BOUILLON

Serves 1
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Directions

  1. 1Slice the carrots into rounds.
  2. 2Slice the carrots into rounds.
  3. 3Slice the carrots into rounds.
  4. 4Slice the parsnip.
  5. 5Slice the parsnip.
  6. 6Slice the parsnip.
  7. 7Slice the leek.
  8. 8Slice the leek.
  9. 9Slice the leek.
  10. 10Chop the parsley.
  11. 11Chop the parsley.
  12. 12Chop the parsley.
  13. 13Add 1 tbsp of avocado oil to a pot over medium heat and sear chicken thighs for 3 minutes on each side.
  14. 14Add 1 tbsp of avocado oil to a pot over medium heat and sear chicken thighs for 3 minutes on each side.
  15. 15Add 1 tbsp of avocado oil to a pot over medium heat and sear chicken thighs for 3 minutes on each side.
  16. 16Turn heat to low, add 1 cup of water, cover, and simmer for 10 minutes.
  17. 17Turn heat to low, add 1 cup of water, cover, and simmer for 10 minutes.
  18. 18Turn heat to low, add 1 cup of water, cover, and simmer for 10 minutes.
  19. 19Reserve the water for later.
  20. 20Reserve the water for later.
  21. 21Reserve the water for later.
  22. 22Remove the meat from the bone and set aside.
  23. 23Remove the meat from the bone and set aside.
  24. 24Remove the meat from the bone and set aside.
  25. 25Return the heat to medium-low and add another tbsp of oil.
  26. 26Return the heat to medium-low and add another tbsp of oil.
  27. 27Return the heat to medium-low and add another tbsp of oil.
  28. 28Add all the chopped veggies and seasonings (1/2 yellow onion, 3 garlic cloves, 1/4 cup chopped parsley, 2 tsp salt, 1 tsp pepper, 1/2 tbsp each: dry basil, oregano, and rosemary) and sauté for 8-10 minutes.
  29. 29Add all the chopped veggies and seasonings (1/2 yellow onion, 3 garlic cloves, 1/4 cup chopped parsley, 2 tsp salt, 1 tsp pepper, 1/2 tbsp each: dry basil, oregano, and rosemary) and sauté for 8-10 minutes.
  30. 30Add all the chopped veggies and seasonings (1/2 yellow onion, 3 garlic cloves, 1/4 cup chopped parsley, 2 tsp salt, 1 tsp pepper, 1/2 tbsp each: dry basil, oregano, and rosemary) and sauté for 8-10 minutes.
  31. 31Reduce heat to low, then add the chicken and reserved water back into the pot along with the lemon juice.
  32. 32Reduce heat to low, then add the chicken and reserved water back into the pot along with the lemon juice.
  33. 33Reduce heat to low, then add the chicken and reserved water back into the pot along with the lemon juice.
  34. 34Cover for 20 minutes, stirring occasionally.
  35. 35Cover for 20 minutes, stirring occasionally.
  36. 36Cover for 20 minutes, stirring occasionally.
  37. 37Use a high-powered blender or immersion blender to blend everything until smooth.
  38. 38Use a high-powered blender or immersion blender to blend everything until smooth.
  39. 39Use a high-powered blender or immersion blender to blend everything until smooth.
  40. 40Spoon the mixture into an ice mold that holds about 2 tbsp in each slot.
  41. 41Spoon the mixture into an ice mold that holds about 2 tbsp in each slot.
  42. 42Spoon the mixture into an ice mold that holds about 2 tbsp in each slot.
  43. 43Allow it to freeze solid, then store in a freezer-safe container.
  44. 44Allow it to freeze solid, then store in a freezer-safe container.
  45. 45Allow it to freeze solid, then store in a freezer-safe container.

Ingredients

  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 3 chicken thighs
  • 3 chicken thighs
  • 3 chicken thighs
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 parsnip
  • 1 parsnip
  • 1 parsnip
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 leek, white part chopped
  • 1 leek, white part chopped
  • 1 leek, white part chopped
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 0.25 cup chopped parsley
  • 0.25 cup chopped parsley
  • 0.25 cup chopped parsley
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 0.5 tbsp dry basil
  • 0.5 tbsp dry basil
  • 0.5 tbsp dry basil
  • 0.5 tbsp oregano
  • 0.5 tbsp oregano
  • 0.5 tbsp oregano
  • 0.5 tbsp rosemary
  • 0.5 tbsp rosemary
  • 0.5 tbsp rosemary

Equipment

knifecutting boardpothigh-powered blenderice moldfreezer-safe container

Tips

  • Store-bought bouillon is made with fillers and artificial ingredients, so making your own is a healthier, tastier alternative.