Chicken Broth Cubes: Easy Homemade Recipe

Chicken broth cubes are concentrated, flavor-packed cubes made by simmering chicken, vegetables, and herbs, then reducing the liquid until it can be frozen into convenient portions. They are a fantastic way to use up leftover chicken bones and vegetable scraps, and they provide a rich, homemade base for soups, stews, and sauces. Unlike store-bought bouillon cubes, these are free from excessive salt and artificial additives, and they dissolve easily in hot water to create a deeply savory broth.

Ingredients

3 lb (1.4 kg) chicken bones (carcasses, backs, necks, or wings)
2 large carrots, roughly chopped (about 1 cup / 130 g)
2 celery stalks, roughly chopped (about 1 cup / 100 g)
1 large onion, quartered (about 1 cup / 160 g)
4 cloves garlic, smashed
2 bay leaves
1 tsp (2 g) black peppercorns
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 sprigs fresh parsley (optional)
10 cups (2.4 L) cold water

Instructions

Place the chicken bones in a large stockpot or Dutch oven. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, thyme, and parsley (if using). Pour in the cold water, ensuring the bones and vegetables are fully submerged. If needed, add a bit more water.
Bring the pot to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Skim off any foam that rises to the surface during the first 30 minutes using a slotted spoon. This helps keep the broth clear.
Simmer uncovered for 3 to 4 hours. The longer you simmer, the richer the flavor. Do not stir; just let it bubble gently. Check occasionally to ensure the bones are still covered with water; add more hot water if they become exposed.
After simmering, remove the pot from heat. Use tongs to discard the large bones and vegetable pieces. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a large bowl or another pot. Discard the solids.
Let the strained broth cool to room temperature, then refrigerate it overnight. The next day, scrape off the solidified fat layer from the top and discard it. This step is optional but results in a leaner, clearer broth.
Transfer the broth to a large saucepan and bring to a boil over medium-high heat. Reduce to a rolling boil and cook, stirring occasionally, until the broth has reduced to about 1 cup (240 ml). This will take 20-30 minutes. The reduced broth will be very dark and intensely flavored—it will be a thick syrup-like consistency.
Let the reduced broth cool completely. It will thicken further as it cools, becoming a gel-like paste.
Spoon the concentrated broth into ice cube trays or small silicone molds, filling each well about ¾ full. Freeze for at least 4 hours, or until solid.
Pop the cubes out of the trays and transfer them to a freezer-safe zip-top bag or airtight container. Label with the date. Use as needed.

Tips

Use a variety of bones: Roasted bones (from a rotisserie chicken or roasted chicken) will give a deeper, more caramelized flavor. Raw bones yield a lighter, cleaner broth. A mix works well.
Don’t salt too early: Because the broth is reduced, it concentrates any salt you add. It’s best to add salt only when you use the cubes in a recipe. If you must salt the broth, use a very small amount—about ¼ tsp per quart of original broth.
Skim the foam: Skimming the foam during the first 30 minutes of simmering is crucial for a clear broth. If you skip it, the broth may become cloudy, though the flavor will be unaffected.
Freeze in oil for easy release: If using a metal ice cube tray, lightly grease the wells with a neutral oil before pouring in the reduced broth. This makes the cubes easier to pop out once frozen.

Serving Suggestions

To use a chicken broth cube, dissolve it in 1 cup (240 ml) of hot water to make a quick cup of broth. Add a cube to soups, stews, risottos, or sauces to deepen their savory flavor. It also works as a base for cooking grains like rice or quinoa—just replace the water with the dissolved broth. For a simple weeknight meal, dissolve a cube in hot water, add cooked noodles, shredded chicken, and a handful of spinach for a comforting bowl of soup.

Variations

Herb-Infused Cubes: Add a few sprigs of rosemary, sage, or tarragon to the pot during simmering. These herbs pair well with chicken and will flavor the cubes.
Asian-Style Cubes: Add a piece of ginger (sliced), a stalk of lemongrass, and a few star anise to the simmering broth. This creates a fragrant base for Asian noodle soups.
Vegetable-Only Cubes: Omit the chicken and use 3 lb (1.4 kg) of mixed vegetables (carrots, celery, onion, mushrooms, leeks) and increase the water to 12 cups (2.8 L). Simmer for 1 hour, then reduce as directed. This makes a rich vegetable broth cube.

Storage and Reheating

Chicken broth cubes can be stored in a freezer-safe bag or container in the freezer for up to 6 months. To use, simply remove the desired number of cubes and add them directly to hot liquid, or let them thaw in the fridge for a few minutes. If you prefer to store the reduced broth in the refrigerator, it will keep for up to 5 days in an airtight container. To reheat a cube, place it in a mug with 1 cup (240 ml) of boiling water and stir until dissolved. You can also melt the cube directly into a simmering soup or sauce.

Frequently Asked Questions

Can I use chicken stock instead of bones? Yes, you can use 4 cups (950 ml) of chicken stock and reduce it to 1 cup (240 ml). However, the flavor will be less intense than using bones, and you may need to adjust the seasoning. The resulting cubes will be thinner and may not gel as firmly.

How long does it take to reduce the broth? The reduction time depends on the volume and the surface area of your pot. A wide pot will reduce faster than a narrow one. Expect it to take 20-40 minutes for 10 cups (2.4 L) of broth to reduce to 1 cup (240 ml). Watch it carefully; it can go from syrupy to burnt quickly at the end.

Can I make these cubes without gelling? Yes, the gel is a natural result of collagen from the bones. If you use only meat or a very lean broth, it may not gel. That’s fine; the cubes will still freeze solid. To encourage gelling, include some chicken feet or wings, which are rich in collagen.

Are these cubes as salty as store-bought bouillon? No, they are much lower in sodium because you control the salt. Store-bought bouillon cubes are heavily salted to act as a preservative. Homemade cubes are simply concentrated broth, so you can add salt to taste when you use them.

Can I add salt to the cubes? You can, but it’s not recommended. Salt will concentrate during reduction, and you may end up with overly salty cubes. It’s better to season your final dish. If you do add salt, use about ½ teaspoon per 10 cups (2.4 L) of original broth, and taste the reduced broth before freezing—it should be slightly salty but not overpowering.

What if my cubes are too soft to pop out? If the reduced broth hasn’t set firmly enough, it may be because it wasn’t reduced enough. You can re-freeze the cubes and try again, or you can scoop the semi-frozen paste into a freezer bag and break off pieces as needed. For a firmer set, reduce the broth a bit longer next time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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