Powdered chicken broth is a concentrated, shelf-stable mix you make by dehydrating a rich chicken stock and grinding it into a fine powder. It dissolves instantly in hot water to create a flavorful broth, and it works beautifully as a seasoning base for soups, stews, rice, and sauces. This DIY version lets you control the sodium and avoid the additives found in many commercial bouillon cubes, and it takes only about 15 minutes of active prep time.
Ingredients
- 4 cups (960 ml) homemade or low-sodium chicken stock
- 1 tablespoon (15 ml) lemon juice (optional, for brightness)
- 1 teaspoon (5 g) salt (adjust to taste)
- 1/2 teaspoon (1 g) ground white pepper (optional)
- 1/2 teaspoon (1 g) garlic powder (optional)
- 1/2 teaspoon (1 g) onion powder (optional)
Instructions
- If using homemade stock, skim off any fat from the surface. For store-bought stock, you can use it as is. If you want a clearer powder, strain the stock through a fine-mesh sieve to remove any solids.
- Pour the stock into a large pot and bring it to a boil over high heat. Reduce the heat to medium-low and let it simmer gently, uncovered, for 1 to 2 hours, or until the stock has reduced by about half. This step concentrates the flavor and reduces the liquid volume, making the dehydration faster.
- Once reduced, let the stock cool slightly. Stir in the lemon juice (if using), salt, white pepper, garlic powder, and onion powder (if using). Taste and adjust seasoning, keeping in mind that the flavor will intensify as it dehydrates.
- Line a baking sheet with a silicone mat or parchment paper. Pour the reduced stock onto the sheet, spreading it into a thin, even layer about 1/8 inch (3 mm) thick. If you have a dehydrator, you can use the fruit leather trays instead.
- Place the baking sheet in a food dehydrator set to 135°F (57°C) or in an oven set to its lowest temperature (usually around 170°F/77°C) with the door slightly ajar. Dehydrate for 8 to 12 hours, or until the stock is completely dry, brittle, and cracks when bent. The time varies depending on the method and humidity.
- Once fully dry, break the sheet into pieces and place them in a blender or spice grinder. Pulse until you have a fine powder. If there are any larger pieces, sift them out and grind again.
- Store the powder in an airtight container in a cool, dark place. Use within 3 months for best flavor.
Tips
- Substitutions: You can use vegetable stock instead of chicken for a vegetarian version, or add a piece of kombu (kelp) to the stock while simmering for extra umami. If you don’t have lemon juice, you can omit it; it’s only there to brighten the flavor.
- Storage: Keep the powder in a tightly sealed glass jar. It will keep for up to 3 months at room temperature, or up to 6 months in the refrigerator. Make sure it’s completely dry before storing to prevent clumping.
- Common mistakes: Not reducing the stock enough will result in a longer dehydrating time and a less concentrated flavor. Also, adding too much salt at the beginning can make the final powder overly salty, as the salt concentrates during dehydration. Start with less and add more after the powder is made.
- Grinding: If the powder is not fine enough, sift it through a fine-mesh strainer and grind the larger bits again. This ensures it dissolves smoothly in liquids.
Serving Suggestions
Use 1 teaspoon of powdered broth dissolved in 1 cup (240 ml) of hot water as a quick cup of broth. Stir it into cooked rice, quinoa, or couscous for a savory base. Add a pinch to sautéed vegetables, mashed potatoes, or gravy for extra depth. It also works as a seasoning for popcorn, roasted nuts, or as a rub for meats (if you use it as a rub, remember it contains salt).
Variations
- Herb-Infused: Add a few sprigs of fresh thyme, rosemary, or sage to the stock before reducing. Strain them out before dehydrating.
- Spicy: Stir in 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the stock before dehydrating.
- Mushroom: Simmer 1 cup (about 70 g) of dried shiitake mushrooms in the stock for 15 minutes before reducing, then strain. This adds a deep, earthy flavor.
- Low-Sodium: Omit the salt entirely; the powder will still be flavorful from the stock and seasonings. You can add salt when you use it.
Storage and Reheating
Store the powdered broth in an airtight container in a cool, dark place for up to 3 months, or in the refrigerator for up to 6 months. To use, dissolve 1 teaspoon of powder in 1 cup (240 ml) of hot water. If you have a larger batch, you can make a concentrated broth by dissolving 2 tablespoons (30 ml) of powder in 1 cup (240 ml) of water. There is no reheating needed for the powder itself; just add hot water. If you make a liquid broth from the powder, refrigerate any leftovers and use within 3 days.
Frequently Asked Questions
Can I use store-bought chicken stock? Yes, but choose a low-sodium variety so you can control the salt. The flavor will be milder than homemade stock, so you may want to add a bit more seasoning.
How long does the powder last? At room temperature in an airtight container, it will keep for about 3 months. In the refrigerator, it can last up to 6 months. Always check for any off smells or discoloration before using.
Can I make this without a dehydrator? Yes, you can use your oven on the lowest setting (usually around 170°F/77°C) with the door slightly ajar. It may take a bit longer, and you need to be careful not to burn it. Alternatively, you can air-dry the reduced stock on a tray in a dry, warm place, but that takes several days and is not recommended in humid climates.
Why is my powder clumping? Clumping usually means there is residual moisture. Make sure the stock is fully dry and brittle before grinding. You can also add a few grains of raw rice to the jar to absorb any excess moisture.
How much powder equals one bouillon cube? One standard bouillon cube makes about 1 cup of broth, and 1 teaspoon of your powder also makes 1 cup, so they are roughly equivalent. Adjust to taste.
Can I add this powder to soups and stews directly? Yes, you can stir it directly into soups, stews, or sauces. Start with 1 teaspoon per cup of liquid and adjust to taste.
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