I have been tossing up for a while whether or not I would write this post. It’s super helpful and extremely easy to do and it eliminates all the nasties we find in mass-produced stock powder. But I get it, not everyone is keen on this level of hands-on-ness when it comes to cooking. It’s entirely worth it though. This is how to make DIY chicken stock powder.
But…stock powder is dried?
It sure is! And that means it will be shelf stable 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.
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.
This 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.
But what equipment do I need?
- 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)
- Magmix cook expert with food processor attachment to turn into powder.
How do I use it?
The same as any storebought stock powder! It makes a cup of liquid stock with only 1 tsp of stock powder.
DIY chicken stock powder
- 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
- 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 tsp of stock powder to one cup of hot water.