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To begin with this particular recipe, we have to prepare a few ingredients. You can cook how to make chicken / lamb / beef (your choice) stock cubes at home: using 5 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make How to Make Chicken / lamb / beef (your choice) Stock cubes at Home::

1. Take leftover Chicken / lamb / beef bones (your choice)
2. Make ready 6 Garlic unpeeled
3. Prepare 1 Bay leaf
4. Take 12 Black pepper
5. Prepare to taste Salt

Making chicken broth from bouillon cubes is a lot faster than making it from scratch, and it means you don't have to clutter up your pantry shelves with cans Vegetable, beef and chicken bouillon cubes are easily available at grocery stores and are not too expensive. You can also buy chicken bouillon. Stock cubes (aka bouillon cubes) are those cubes we add to our cooking to enhance the taste of the food. The directions described here is for making chicken flavoured stock cubes in your home but the same procedure applies to beef flavoured and fish flavoured homemade stock cubes.

Steps to make How to Make Chicken / lamb / beef (your choice) Stock cubes at Home::

1. Wash and clean chicken / lamb / beef bones. (Your choice) - Put in a pan with 1 1/2 ltr of water and all above ingredients, bring to a boil and immediately reduce heat to bring the stock to a simmer. - Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
2. Remove the bones with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.cool down completely then pour in ice cubes tray and put them all in freezer when freeze take it out from trays and put them all cubes in food bag and save in again in freezer. Use as your desire.

Stock cubes (aka bouillon cubes) are those cubes we add to our cooking to enhance the taste of the food. The directions described here is for making chicken flavoured stock cubes in your home but the same procedure applies to beef flavoured and fish flavoured homemade stock cubes. Whenever we roast a chicken, the leftover bones are used to make stock. If we haven't got time to boil up the broth right then, the chicken carcass goes in the freezer, and is boiled up at the. The brown stuff in the glass bowl is home made beef stock, it is so concentrated that it has become jelly-like.

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