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    home » Recipes » Chicken

    DIY chicken stock powder

    Published: Mar 11, 2020. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video

    Learning how to make your own DIY chicken stock powder is super helpful and extremely easy to do and it eliminates all the nasties we find in mass-produced stock powder. Making your powdered chicken stock means that you control what's in it. You can then use it in your own soups, stews, gravies, curries, casseroles or any other dish. By drying it out, it keeps longer and always ready!

    diy chicken stock powder in a jar and in a small dish.
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 What equipment do I need?
    5 Expert Tips and FAQs
    6 What to use home made chicken stock for
    7 DIY chicken stock powder

    Why you're going to love this recipe

    It seems like a lot of work. Yep. I'm not going to lie, but most of the time spent making this is hands off- you don't have to do anything. Which means the end result of your own home made stock powder is kind of amazing.

    Dried chicken stock powder will be shelf stable for storage when made. I keep mine in the fridge because my house is a damp sort of place. But otherwise, it should be fine at normal room temps- over summer I would refrigerate it.

    Here's why you're going to love this recipe:

    • great tasting stock powder, that can be used like any other stock powder you can buy
    • replaces stock cubes, broth powders, bouillon cubes, chicken bouillon powder
    • easier to store than frozen liquid stock
    • easier to store than stock paste
    • has a shelf life of up to a year
    • is gluten-free and dairy free
    • chicken bouillon substitute for all your recipe needs
    • made using vegetables, chicken and herbs and spices
    • no artificial flavor- all natural flavours
    • packed full of nutrients
    • great taste

    What goes into the recipe

    Don't forget to scroll to the recipe card for ingredient amounts and full method

    ingredients for homemade powdered chicken stock: chicken, herbs, veggies, olive oil and wine.
    • chicken breasts- many recipes for chicken stock use only chicken frames, or bones, but in the case of this stock powder, we want full flavour! So adding actually chicken breast means that we have the full chicken flavour even after cooking down.
    • carrots- there is no need to peel the carrots for this recipe, just make sure they are washed before use
    • onions- peeled and quartered. I've used brown onions, purple onions, red onions and white. It doesn't matter what colour they are, they are all equal. If you don't have any fresh onions, you can use onion powder, using the amount suggested on the bottle.
    • celery- washed thoroughly and then use as much of each stalk as you can.
    • garlic- two cloves, peeled and crushed. If you don't have any garlic, it can be swapped for garlic powder.
    • salt- good quality sea salt flakes are awesome in this recipe, but use whatever you prefer.
    • peppercorns- red, white, black pepper, whatever you've got.
    • white wine- can be swapped for water if you prefer but helps to add to the flavour
    • fresh herbs: rosemary, parsley, and bay leaves. If you don't have fresh herbs available, most pantries will have dried herbs that can blend to make a bouquet garni or similar. Thyme, sage or oregano could also be used instead of the rosemary.
    • olive oil- it doesn't need to be extra version or anything fancy

    How to make this recipe

    • Roughly chop everything. Crush the garlic.
    • Put all ingredients except the salt into your food processor (high speed, large bowl, approx 1 minute) or magimix cook expert (I used crushed ice).
    • Put the paste in a large saucepan and cook at high heat, stirring occasionally 15 minutes. (Magimix Cook Expert 15 minutes, speed 2a, temp 105 degrees celsius).
    • After 15 minutes add the salt and continue cooking for 15 minutes more or until everything is soft and the chicken is cooked. (Magimix Cook Expert 15 minutes, speed 4, temp 105 degrees celsius).
    steps for making powdered chicken stock: chopped ingredients, blitzed ingredients, cooked, adding salt
    • Process again (magimix crushed ice) in your food processor until a consistent paste is formed.
    • Spread onto dehydrator trays and dehydrate at 68 degrees celsius for 12-18 hours. Or into your oven as low as it can go and keep an eye on it.
    • When you can, go and give it a mix with a fork.
    • When completely dry, transfer back to your food processor to blitz to a powder.
    • Store in a jar.
    • Use one teaspoon of stock powder to one cup of hot water.
    steps for making powdered chicken stock: setting temp on dehydrator, spreading out the paste, drying, breaking it up

    What equipment do I need?

    I used:

    • My magimix cook expert (you can also use a food processor) to puree.
    • Magimix cook expert to cook (you can use a pot on the stove)
    • Magimix cook expert to puree again (use your food processor)
    • Dehydrator (you can also use your oven). I have an Optimum P200 Dehydrator (this is an affiliate link)
    • Magmix cook expert with food processor attachment to turn into powder.

    You can go all fancy like me- and get a dehydrator- trust me you will love it. I make all sorts of snacks and no end of yumminess in mine. I have an Optimum P200 Dehydrator (this is an affiliate link). What I would recommend if you go down that route- make sure you get one with loads of trays. Mine has 10.

    And, another thing is to make sure you get the tray inserts for things like this powder and rollups (yes! you can make fruit roll-ups in a dehydrator). It's so much easier than the oven as well and perfectly temperature controlled with a timer for set and forget for however long you need.

    Expert Tips and FAQs

    How do I use homemade dried chicken stock powder?

    The same as any storebought stock powder or chicken broth powder! It makes a cup of liquid stock with only 2 teaspoon of stock powder. Use it in place of chicken broth in soups, sauces, rice dishes, stews, risottos, curries, casseroles. The uses are endless. It can be used in place of chicken bone broth as well.

    Can I use a blender?

    Yes, but it will need to be very powerful. Personally, if I was using a blender, I woul not attempt to turn into a paste until ut is all cooked.

    How do I store homemade powdered chicken stock?

    This recipe makes a bulk amount- but you can also double it if needed. Store it in a jar, in a cool place. Because Sydney is incredibly humid, I store it in the fridge.

    Can I make a vegetarian version of this?

    Yes. You can even make a vegan version, by just using veggies. I have a vegetarian one in my fridge right now. Just replace the chicken with extra veggies, more celery, carrots.

    What to use home made chicken stock for

    • one pot sausage and veggie pasta
      One pot sausage and veggie pasta
    • Ham and veggie soup, the perfect winter warmer
    • Bacon and Mushroom Risotto
    • Mango Chicken Curry
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    diy chicken stock powder

    DIY chicken stock powder

    This DIY chicken stock powder is perfect for anything that needs stock powder! It's shelf stable and filled with yummy veggies and chicken.
    5 from 3 votes
    Print Pin Rate
    Course: Basics at Home
    Cuisine: Modern Australian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 350 grams
    Calories: 17kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 2 carrots chopped
    • 2 onions quartered
    • 2 celery sticks chopped
    • 2 garlic cloves crushed
    • 12 peppercorns
    • 700 grams chicken breast
    • 2 tbsps olive oil
    • 4 sprigs parsley
    • 1 sprig rosemary
    • 50 ml wine or water
    • 2 bay leaves
    • 150 grams salt

    Instructions

    • Roughly chop everything. Crush the garlic.
    • Combine all ingredients except the salt into your food processor (high speed, large bowl, approx 1 minute) or magimix cook expert (I used crushed ice).
    • Put the paste in a large saucepan and cook at high heat, stirring occasionally 15 minutes. (Magimix Cook Expert 15 minutes, speed 2a, temp 105 degrees celsius).
    • After 15 minutes add the salt and continue cooking for 15 minutes more or until everything is soft and the chicken is cooked. (Magimix Cook Expert 15 minutes, speed 4, temp 105 degrees celsius).
    • Process again (magimix crushed ice) in your food processor until a consistent paste is formed.
    • Spread onto dehydrator trays and dehydrate at 68 degrees for 12-18 hours. Or into your oven as low as it can go and keep an eye on it.
    • When you can, go and give it a mix with a fork.
    • When completely dry, transfer back to your food processor to blitz to a powder.
    • Store in a jar.
    • Use one teaspoon of stock powder to one cup of hot water.






    Recipe video

    Nutritional Information

    Serving: 1g | Calories: 17kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Cholesterol: 6mg | Sodium: 588mg
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

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    Reader Interactions

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      Recipe Rating




    1. Karina says

      November 06, 2022 at 2:39 pm

      How long does this powder last if it's vacuum sealed please

      Reply
    2. Cindy says

      June 21, 2022 at 1:03 pm

      5 stars
      been my favourite recipe ingredients for my toddler meal. easy to follow hassle free. thanks for the recipe

      Reply
    3. Alida says

      October 18, 2020 at 6:22 pm

      Hi it really sounds great to make just one question can it be made with less salt. Having trouble with salt not good for me 🤞😊

      Reply
      • Kylie says

        October 21, 2020 at 11:40 pm

        You can halve the salt, but you will need to keep the powder in the freezer.

        Reply
      • HL says

        July 23, 2021 at 8:08 pm

        Hi! I tried to make this and when I added it to boiling water, nothing dissolved! It’s like a pile of sand at the bottom of the pot despite stirring. Did I over bake the powder?

        Reply
        • Kylie says

          July 24, 2021 at 9:23 am

          Oh no, maybe you didn't process it enough in the food processor?

          Reply
          • videntis essentia relativa says

            October 01, 2021 at 10:58 pm

            5 stars
            The problem might be the fact that he uses a food processor rather than a blender, a blender is quite literally capable of breaking molecule structures, where a food processor is not.

            Reply

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