Ingredients
1 whole chicken with giblets
5 carrots
4 stalks celerey
2 onions, halved
4-6 bulbs garlic
1 teaspoon turmeric powder
1 Tablespoon apple cider vinegar
1 Tablespoon salt (for the stock pot)
1 teaspoon black pepper
Filtered water, to fill stock pot
2 teaspoons salt (for bouillon cubes)
1/2 teaspoon sage (for bouillon cubes, optional)
1 Tablespoon schmaltz (chicken fat) reserved from broth
Instructions
Add the whole chicken including giblets, plus the onions, celery, carrots, garlic, turmeric, apple cider vinegar and one Tablespoon salt and 1 tsp. black pepper to a large stock pot. Cover fully with fresh filtered water.
Simmer several hours. If using a whole chicken, remove the meat at this point and reserve for later. Save 1/2 cup of the meat for the cubes. Continue simmering broth all day (up to 8 hours), if desired.
Strain broth and remove bones, reserving all the soft veggies in a large bowl or jar. Add 1/2 cup chicken meat, plus any organ meats such as the chicken giblets to the bowl (if available). Reserve 1 cup of broth for later use.
Carefully squeeze individual garlic cloves out of the peel and into the bowl. Add ground sage and salt, adjusting if needed. Bouillon should be quite salty to taste (we are using this to add flavor to all our recipes). I have listed 2 teaspoons, but use your personal preference here.
Add 1 cup of chicken broth and 1 Tablespoon schmaltz to your container of veggies and meat bits. Using an immersion blender, puree everything until smooth.
Fill ice cube trays with the bouillon puree and freeze. Once frozen, cubes can be stored in a ziplock bag in the freezer. Use one homemade cube to replace one store bought cube in any recipe.
