California Farm Chicken Breast Bouillon Powder Or Paste Recipe by Hobby Horseman
Cooking Instructions 20 min boil, 60 min dry, 1 minute soup 1 Trim chicken breast from all skin and fat. Slice and cover chicken breast with 2 cups of water and 1 Tbs flaked seasalt, bring to hard boil, cook till 1 cup of broth is left, about 20 minutes. Cool. 2 Trim boiled strips of breast in thin strips, put in oven, dry at 170F degrees, about 60 minutes. 3 While chicken breast meat is drying, use blender blade to blend all dry ingredients. Then drizzle cup of saved cooled concentrated salty chicken pan liquid in mix, whisk well, makes one cup of pasty mix. 4 Next, use handmixer to shred and pulverize the dried strips of chicken breast. 5 Add the shredded dried salted chicken breast meat to the natto bouillion paste mix in the dough mixer, run the dough hook till you have a smooth paste. Fill two pint jars of chicken bouillion paste. Ready to use. Gets even better if you let the paste rest in the jar overnight, the brewers yeast will mingle the flavors. Keep refrigerated. 6 Use a flat tablespoon to measure how much it takes to make a cup of broth to your taste. I use one heaping teaspoon to one flat tablespoon of bouillion paste to make a cup of delicious low sodium chicken broth in a minute by stirring into boiling water. I get 32 cups from one pint jar. For my soup taste, I add a drop of soyu soy sauce or Maggi lovage sauce or Lizano sauce to taste. 7 To make powder, spread 2 cups of chicken bouillion paste thin on parchment paper, dry at 170F degrees in oven till brittle. Put in hand mixer, pulverize. Two cups of paste make 3 cups of powder. Use 1 Tbs of powder per cup of boiling water to make cup of broth. Keep in fridge. Taste. Enjoy. 1 Trim chicken breast from all skin and fat. Slice and cover chicken breast with 2 cups of water and 1 Tbs flaked seasalt, bring to hard boil, cook till 1 cup of broth is left, about 20 minutes. Cool. 1 Trim chicken breast from all skin and fat. Slice and cover chicken breast with 2 cups of water and 1 Tbs flaked seasalt, bring to hard boil, cook till 1 cup of broth is left, about 20 minutes. Cool. 2 Trim boiled strips of breast in thin strips, put in oven, dry at 170F degrees, about 60 minutes. 2 Trim boiled strips of breast in thin strips, put in oven, dry at 170F degrees, about 60 minutes. 3 While chicken breast meat is drying, use blender blade to blend all dry ingredients. Then drizzle cup of saved cooled concentrated salty chicken pan liquid in mix, whisk well, makes one cup of pasty mix. 3 While chicken breast meat is drying, use blender blade to blend all dry ingredients. Then drizzle cup of saved cooled concentrated salty chicken pan liquid in mix, whisk well, makes one cup of pasty mix. 4 Next, use handmixer to shred and pulverize the dried strips of chicken breast. 4 Next, use handmixer to shred and pulverize the dried strips of chicken breast. 5 Add the shredded dried salted chicken breast meat to the natto bouillion paste mix in the dough mixer, run the dough hook till you have a smooth paste. Fill two pint jars of chicken bouillion paste. Ready to use. Gets even better if you let the paste rest in the jar overnight, the brewers yeast will mingle the flavors. Keep refrigerated. 5 Add the shredded dried salted chicken breast meat to the natto bouillion paste mix in the dough mixer, run the dough hook till you have a smooth paste. Fill two pint jars of chicken bouillion paste. Ready to use. Gets even better if you let the paste rest in the jar overnight, the brewers yeast will mingle the flavors. Keep refrigerated. 6 Use a flat tablespoon to measure how much it takes to make a cup of broth to your taste. I use one heaping teaspoon to one flat tablespoon of bouillion paste to make a cup of delicious low sodium chicken broth in a minute by stirring into boiling water. I get 32 cups from one pint jar. For my soup taste, I add a drop of soyu soy sauce or Maggi lovage sauce or Lizano sauce to taste. 6 Use a flat tablespoon to measure how much it takes to make a cup of broth to your taste. I use one heaping teaspoon to one flat tablespoon of bouillion paste to make a cup of delicious low sodium chicken broth in a minute by stirring into boiling water. I get 32 cups from one pint jar. For my soup taste, I add a drop of soyu soy sauce or Maggi lovage sauce or Lizano sauce to taste. 7 To make powder, spread 2 cups of chicken bouillion paste thin on parchment paper, dry at 170F degrees in oven till brittle. Put in hand mixer, pulverize. Two cups of paste make 3 cups of powder. Use 1 Tbs of powder per cup of boiling water to make cup of broth. Keep in fridge. Taste. Enjoy. 7 To make powder, spread 2 cups of chicken bouillion paste thin on parchment paper, dry at 170F degrees in oven till brittle. Put in hand mixer, pulverize. Two cups of paste make 3 cups of powder. Use 1 Tbs of powder per cup of boiling water to make cup of broth. Keep in fridge. Taste. Enjoy. 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