Homemade Chicken Stock Powder

On my journey of Getting to Health I have had to look hard at how I live my life and try to remove all the toxins and other things that weren’t doing me any favours. I’ve always enjoyed growing and cooking my own food as much as possible but when working full time as well, I had (as most of us do) quite a range of things that made it relatively quick and easy to produce tasty food, such as ready-made sauces, marinades and dressings, pre-prepared ginger, garlic and other condiments, and stock cubes. It wasn’t until I looked at them with fresh eyes that I really realised how many preservatives and other less desirable additives were involved in providing this convenience.

I’ve previously shared the recipe I use for basic Chicken Bone Broth; and I have dehydrated it to make homemade chicken stock powder.

Bring the strained broth to the boil and then simmer until it has reduced by half.

Allow it to fully cool in the refrigerator overnight, then skim the fat off the top. At this stage it will be quite thick, often with a jelly like consistency.

Now you need to pour it onto dehydrator trays. Don’t be fooled by it being thick and jelly-like – when you heat it in the dehydrator it will turn to liquid again and run everywhere. You need to use silicon trays with a lip around them. OR you can use baking paper with edges folded up and the corners sealed with mini bulldog clips.

Dehydrate the stock at 60C for 24-48 hours, rotating the trays part way through. If you are using silicon trays, you may need to flip it out and dehydrate it further. I have found it easier to use the baking paper as you can peel the paper away once it has dried.

The stock will dry into transparent ‘glassy’ shards that break easily. Make sure it has dried to a crisp texture – VERY dry.

Put the shards into a spice grinder and pulse to form a powder. Store in an airtight jar.

To rehydrate: use 1 tbsp stock powder to 1 cup water.