- 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.
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 chicken stock is so easy to make.
Step 2: Strain everything out of the liquid 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.
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.
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.
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.
The Teflexx ‘bowl’ with the broth spread about 1/8″ thick.
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.
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.
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.
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.