Chicken broth powder

Easter weekend we usually leave to spend it with family. And then, this year, it was not to be done. Stuck at home with a patient, I took the opportunity to test some crazy recipes. When I came across a video showing how to make dehydrated chicken broth, I found it absolutely brilliant. Secondly, I had some doubts about dehydration and therefore conservation. Because yes, the goal of this recipe is to obtain a chicken broth rich in flavors, completely natural and which can be kept at room temperature for several months. I had to test!
This done, of course, I don’t have the hindsight on conservation, but I actually have few doubts. Indeed, we really get a perfect powder. It is absolutely amazing!
The recipe requires a Thermomix or similar robot, but more and more of us are equipped with one. The others can always try cooking in a casserole dish.

This broth can then be used in many ways. It will flavor all preparations where commercial broth is usually used. Except that there, we are absolutely sure of what it contains, ie only good things.

Chicken broth powder:

400 g chicken thighs (boneless)
1 large onion
3 small carrots
5 garlic cloves
the stems of a bunch of parsley
100g Guérande salt
1 small red chilli (or pepper)

Put all the coarsely chopped ingredients into the Thermomix bowl and mix for 10 seconds at speed 7.
Scrape down the edges then repeat for another 10 seconds.

Cook for 30 minutes at Varoma, speed 2.

Spread this mixture on a baking sheet, then bake at 150°C until the mixture is dry, about 1 hour.
Regularly bring the edges towards the center.

The result should be this:

Then blend for 30 seconds at speed 10.
Return the powder to the turned-off oven and allow to cool completely.

Store in a jar, at room temperature.

To finish: this powder is awesome. and I will do it again for sure. On the other hand, there is a little thing that I hated, it is the smell that emerges during cooking in the oven. It is better to open the windows and provide a small deodorizing candle.

You’re bound to ask me if we can do the same thing with vegetables, beef, and I don’t know what else…
With vegetables, I also tested. It works very well, but the drying in the oven is on the other hand much longer and the final quantity is half as large. The powder is also less fine. On the other hand, the smell during cooking is much more pleasant.
For the rest, I’m counting on you to come back and comment on your various tests.

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