Pot of Gold Bouillion

Most home cooks are familiar and reliant on Bouillon Cubes.
They add just that certain salty something that families across America love.
Today, we break away from hard, processed cubes filled with chemicals I can’t pronounce and certainly don’t wish to eat. Crafting a simple reduction of Stock from Scratch yields a bouillon portion with savory punch of flavor that will make your dishes unique. This is the most valuable recipe you can have, truly worth its weight in gold!


  • Stock from Scratch

    Chicken Stock that has been cooled and is ready to be made into bouillon



  1. Using a large, deep pan add at least 10 cups of stock
  2. Bring liquid to a boil over medium heat.
  3. Reduce heat to medium low and continue to simmer stock for 2-3 hours, or until you have reduced it down to about 1/4 of your starting liquid.
  4. Ladle the bouillon into molds.
Whenever I have extra bouillon after filling my molds, I freeze it in a container that fits.

After freezing, pop your homemade bouillon out of the molds and store in the freezer for up to 6 months. (If they last that long!)
1 mini muffin sized portion of Pot of Gold is equal to 2 servings.

3 responses

  1. Pingback: Stock from Scratch | jennirific

  2. Pingback: Southwestern Chicken Chili | jennirific

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