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!
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
- 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).
- 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.
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
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.
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.
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.
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
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DIY chicken stock powder
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.
Karina says
How long does this powder last if it's vacuum sealed please
Cindy says
been my favourite recipe ingredients for my toddler meal. easy to follow hassle free. thanks for the recipe
Alida says
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 🤞😊
Kylie says
You can halve the salt, but you will need to keep the powder in the freezer.
HL says
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?
Kylie says
Oh no, maybe you didn't process it enough in the food processor?
videntis essentia relativa says
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.