How Is Chicken Bouillon Made? A Step-By-Step Guide
Chicken bouillon is a staple in many home kitchens and restaurants. The savory cubes or powders add rich chicken flavor to soups stews, sauces, rice dishes, vegetables, and more. But have you ever wondered how this versatile seasoning is actually made?
In this comprehensive guide, we’ll walk through the full production process, from start to finish. Understanding how chicken bouillon goes from raw ingredients to those handy little cubes will give you an appreciation for all the work that goes into making this kitchen essential.
Sourcing the Chicken
The first step in making chicken bouillon is procuring high quality chicken. Most bouillon manufacturers use parts like bones, skin, meat scraps, and excess fat trimmed from whole chickens. These components are rich in collagen, fat, and flavor – key to creating an intensely chicken-y broth.
The chickens are usually sourced from poultry suppliers that raise birds specifically for food production. Using younger chickens ensures the bones and meat will produce more gelatin, fat, and protein. Older, tougher chickens don’t yield as much useable material.
Preparing the Ingredients
Once sourced, the chicken parts are thoroughly cleaned and rinsed to remove blood, feathers, and dirt. Excess fat and heavy skin or membrane may also be trimmed off.
The ingredients are chopped into smaller pieces to maximize the surface area. This allows flavors and gelatin to release more efficiently during cooking. The chicken may be chopped by hand with knives or fed through an industrial grinder or pulverizer machine.
Simmering the Broth
Now comes the simmering phase, which is critical for developing rich, concentrated flavor. The prepared chicken is placed into large vats along with water, and brought to a gentle boil.
The mixture simmers for anywhere from 4-12 hours. This extended cooking time breaks down collagen into luscious gelatin, extracts fat, and releases the chicken’s essence into the water. Meat scraps and bones may be strained out halfway through to concentrate the developing broth.
Clarifying and Filtering
Once simmered, the broth passes through filters to remove solids. A commercial centrifuge may also be used to spin out impurities and further clarify the liquid. Additional tools like press filters or chemical clarifying agents can produce an ultra-clear, pure chicken broth.
Concentrating the Broth
Now the broth enters the concentration phase, where water is removed to transform the broth into a thick, concentrated extract. Common methods include:
- Simmering uncovered to evaporate water
- Vacuum evaporation which boils off water at lower temperatures
- Spray drying, which turns broth into a fine powder via hot air
- Drum drying, where broth is spread on heated rollers
The resulting concentrated chicken extract is now ready for the final transformation into bouillon.
Adding Flavor Boosters
In this stage, the chicken extract is seasoned and enhanced to become bouillon. Salt is almost always added – both for flavor and as a preservative.
MSG, yeast extracts, or hydrolyzed vegetable proteins may be included to amplify the savory umami taste. Onion, garlic, celery, carrot powders contribute savory notes. Herbs like parsley, oregano, turmeric add complexity.
Fats such as hydrogenated oils can improve texture and prevent caking. Natural flavors or artificial flavorings also help round out the taste. The goal is an intensely chicken-y, savory product.
Drying and Forming Bouillon
The final step is drying the seasoned broth into bouillon. For cubed bouillon, the broth is poured into tray molds and dried. It naturally solidifies into cubes as the moisture evaporates.
For granulated bouillon, the broth is dried into a powder via spray drying or low heating. This powder is then pressed into granules or packaged as-is.
The finished bouillon is finally ready for packaging and shipping out to be used in kitchens everywhere.
Understanding the Process
As you can see, making chicken bouillon is a complex manufacturing process. Though the basic steps of simmering chicken parts, clarifying, concentrating, and drying remain consistent, individual companies have their own variations.
The ingredients, cooking times, drying methods, and flavorings can all differ depending on the manufacturer. Premium brands tend to use more actual chicken meat, whereas lower-cost options may rely heavily on artificial chicken flavor.
With this behind-the-scenes look, you can better understand and appreciate everything that goes into producing the chicken bouillon that elevates so many dishes. Next time you reach for one of those little cubes or granule-filled jars, think fondly of its fascinating creation journey.
Tips for Making Homemade Chicken Bouillon
Want to DIY your own chicken bouillon at home? Here are some tips:
- Use chicken bones, skin, and meat scraps for full flavor
- Simmer the chicken for at least 3-4 hours, up to 12
- Strain out solids, then simmer uncovered to reduce liquid
- Add salt, garlic, onion, herbs, and spices as desired
- Dehydrate broth into a paste, then spread thinly and bake at low temp until dried
- Blend dried paste into a powder and store in airtight container
With homemade chicken bouillon, you control the quality of ingredients and customize the flavor profile to your taste. Experiment with different seasonings to create unique blends.
Storing and Shelf Life
Properly stored, commercially made chicken bouillon will last 1-2 years in the pantry. Check package dates for expiry.
Once a bouillon package is opened, transfer contents to an airtight container. Humidity causes clumping.
Homemade bouillon powders will keep 6 months in the freezer, 2-3 months in the fridge. Cubes or granules keep 1 year at room temperature.
Usage Tips
Chicken bouillon is highly versatile. Here are some serving ideas:
- Add to soups, stews, chilis
- Mix into rice or quinoa cooking liquid
- Use when braising vegetables
- Whisk into pan sauces and gravies
- Make into broth by dissolving in hot water
- Use in place of water for more flavor in recipes
- Make quick chicken noodle soup with bouillon, veggies and noodles
- Combine with oil and vinegar for a tasty roasted veggie drizzle
- Sprinkle on popcorn along with Parmesan cheese
- Add to bread or pizza dough for extra flavor
With such convenience, versatility and long shelf life, it’s easy to see why chicken bouillon is a pantry essential for home cooks and restaurants alike. Understanding how it’s made will give you a whole new appreciation whenever you reach for a cube or shake in some powder.
How to Store Bouillon
- Dehydrated Bouillon – Store in a clean glass jar with a tight-fitting lid for 6-12 months. Place on a shelf in a cool, dry place out of direct sunlight until needed. Label the food with the date and item for future reference.
- Freeze Dried Bouillon – You can place freeze dried bouillon in a clean glass jar with an oxygen absorber. Use a jar sealer to remove as much oxygen as possible for long-term storage. Freeze dried bouillon will have a longer shelf life of up to 25 years when properly stored on a cool shelf away from moisture and light. Label the food with the date and item for future reference.
What is Chicken Bouillon?
Chicken bouillon is a dehydrated or freeze dried version of reduced bone broth. It’s easy to make, and the depth of flavor is fantastic! Just add hot water for a quick cup to drink or use it to flavor soups and stews. You’ll never go back to purchasing bouillon at the store again!
Be aware that some gluten-free chicken bouillon substitute recipes call for nutritional yeast and seasonings of herbs and black pepper for enhanced flavor. This recipe is not one of them and is true bouillon made with genuine homemade chicken broth.
- Ladle – A ladle or large spoon works well to skim off any scum that may form on top of the chicken broth.
- Strainer – A strainer works well to strain your broth.
- Dehydrator – One of the methods to make chicken bouillon requires a dehydrator; the Excalibur has been a standby for many years in our household.
- Freeze Dryer – The alternate method for this chicken bouillon recipe is freeze drying. I use the Harvest Right Freeze Dryer for various freeze drying recipes with great success.
- Parchment Paper – When using the freeze drying method, parchment paper will keep the broth from sticking to the trays. Homesteading Hack: Harvest Right makes reusable silicone mats that work well too.
- Food Processor – A food processor or a blender is needed to blend the dried chicken broth into a fine powder.
- Storage Containers – Clean glass jars with tight-fitting lids work best. For best results, use a jar sealer for storage and reseal each time you use your bouillon.
- Labels and Pen – I recommend labeling all your preserved food products with the date and food for future reference.
- Homemade Chicken Bone Broth – It is not recommended to follow this tutorial using store-bought chicken broth. Try my Instant Pot Chicken Bone Broth or Homemade Chicken Bone Broth (+Super Immune-Boosting Ingredient) instead.
How Chicken Bouillon Powder Is Made I Chicken Bouillon Powder Factory Process
FAQ
Is chicken bouillon made out of real chicken?
Chicken bouillon is a concentrated flavor enhancer available in both powdered and cube form. Think of it as chicken stock condensed into a convenient package. Chicken bouillon is made by dehydrating chicken stock. It gives you a concentrated product that can be easily stored and used when needed.Aug 3, 2023
Are chicken broth and bouillon the same?
No, chicken broth and bouillon are not exactly the same, though they are often used interchangeably.
What is the main ingredient in bouillon?
It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.
What is chicken bouillon?
You’ve likely seen the cubes or powder but might be unaware of how it compares to stock or broth. Chicken bouillon is a concentrated broth made from simmering chicken, vegetables, and seasonings, that is dehydrated into a powder. This makes it a shelf-stable staple that creates a keen replacement for broth when added to water.
Where does Bouillon come from?
Bouillon comes from a 17th-century French word that means “liquid in which something has been boiled.” It is a common base for soups and stocks. Real cooks may turn up their noses, but if you don’t have time to make your own, you can always use bouillon cubes when making soups and sauces.
What is chicken bouillon made of?
Chicken, beef and lamb bouillon are made from dehydrated meat from the respective animal, often along with dehydrated vegetables, spices and MSG. Vegetable bouillon skips the animal proteins and just uses produce, which can include vegetables such as carrots, onion and celery.