How to Make Chicken Broth Powder


One of the members of our Facebook group Dehydrating Divas & Dudes put together a procedure for making chicken broth powder to use in place of the grocery store granulated bouillon that is so full of salt, MSG, and preservatives. Many have asked for this procedure and Bec Kestrela Snyder has kindly offered to allow me to publish her procedure here for all to use with her step-by-step photos. I have added a few “helps”, but this in essence is what Bec has shared with us.
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Please note: This is a 3-day process. Read the instructions carefully.
  • Day 1 will be making your stock/broth. Refrigeration overnight is essential.
  • Day 2 will be cooking down your fat-free stock and dehydrating.
  • Day 3 will yield the final powdered product.

Bec Kestrela Snyder

Bec Kestrela Snyder

This is a general guide for making chicken bone broth powder. In my case, I had the bones, skin, etc. from 20 pounds of chicken leg quarters.


Step 1: Make your broth the way you normally do. For a step-by-step guide to making chicken stock/broth, here is a great recipe guide with a video included: Homemade Chicken Stock with Alton Brown.

Please note: A rich chicken stock recipe is necessary because you need it to thicken upon cooking. Just adding water to bones will not work for this procedure.

Delicious homemade stock stock is so easy to make.

Delicious homemade chicken stock is so easy to make.


Step 2: Strain everything out of the liquid stock.

Straining the chicken stock.

Strain the chicken stock.


Step 3: Refrigerate the broth overnight so the fat can rise and solidify.

After making the broth, refrigerate overnight so the fat solidifies.

After making the broth, refrigerate overnight so the fat solidifies.


Step 4: Skim off as much of the fat as possible. This is a VERY important step! Fat does not dehydrate.In order to have a longer shelf life, it is necessary to remove all fat so that your end product does not suffer rancidity.

Step 3: Fat skimmed off. The lacy looking stuff on top of the jellied broth are the veggie powders I used in making the broth. I wanted that in the bouillon powder too!

Fat skimmed off. The lacy looking stuff on top of the jellied broth are the veggie powders I used in making the broth. I wanted that in the bouillon powder too!


Step 5: Return the broth to a pot, and simmer it down over low heat until it’s reduced to a thick, syrupy consistency.

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Returned to the stove, and reduced from about 2 quarts down to just under a cup. It’s thick!


Step 6: Allow the broth to cool a little, then transfer to fruit leather trays. Spread to about 1/8” (3 mm) thick.

If using an Excalibur dehydrator, make a ‘bowl’ from a Teflexx sheet. Spread to about 1/8” (3 mm) thick. For a video on making these bowls, check out this video.

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The Teflexx ‘bowl’ with the broth spread about 1/8″ thick.

How to make the corners of the 'bowl'.

How to make the corners of the ‘bowl’.


Step 7: Dehydrate at 160°F/70°C until the edges begin to peel away from the Roll Up Tray/Teflexx, and the surface is dry to the touch.


Step 8: Remove the broth leather from the Teflexx, flip over onto the mesh screen and return to the dehydrator. (Total of 19 hours.)

Once the top surface was dry, I removed it from the Teflexx, flipped it over, and returned it to the dehydrator.

Once the top surface was dry, I removed it from the Teflexx, flipped it over, and returned it to the dehydrator.


Step 9: After flipping, I had to remove the areas that were crispy, cut the part that was still leathery into smaller pieces, and return to the dehydrator to finish drying for another 4 hours.

After a total of 19 hours, the edges were crisp, but the center was still leathery.

After a total of 19 hours, the edges were crisp, but the center was still leathery.

 

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I clipped off the crispy parts, then used scissors to cut the leathery part into smaller chunks, and dehydrated for another 4 hours. (Once dry, you can leave them like this and just use one chip per cup of water.)


Step 10: When the entire sheet is crispy, it’s ready to be broken up and ground into powder.

Powdered chicken stock.

Powdered chicken stock.

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Two quarts of chicken broth made 1/2 pint (1/2 cup) of powder.


Like any dehydrated meat product, it is recommended you store refrigerated for maximum freshness.

Many thanks to Bec for providing the information and photos so that we can all learn!

 ©2016, 2017 21st Century Simple Living www.21stcenturysimpleliving.com

4 thoughts on “How to Make Chicken Broth Powder

  1. Ooo! This is great. I never even considered DIY’ing this.

    Thanks for linking up at #SustainableSundays.

    1. Admin says:

      Gllad you could stop by Danielle !!!

  2. Cherylie says:

    This is EXACTLY what I needed to know! I freeze my broth, but there’s only so much room in that freezer….

    1. Admin says:

      It is a time intensive project but I am sure you already know it is so worth it!

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