Originally Posted by The_Blob
What quantity did you start with? I boil 30 lbs. of chicken leg quarters at a time in a large (20 qt.?) pot & then refridgerate the whole thing so that the fat floats to the top & solidifies, then I skim off the fat & put it in a seperate jar for cooking with & boil the stock down to 1/2 volume before allowing it to cool again, repackaging it & freezing it. I know that's not exactly what you are looking for, but IMO knowing how to make bullion is useful, but just going out & buying it at the Dollar Tree seems more practical (for now).
also, boiling too quickly will allow some particulates to escape in the steam, this is the grime you are wiping off your cabinetry when you clean
The recipe/instructions I tried used beef. Right now I am looking for something I can put in canning jars with dehydrated vegetables from my garden; I may want to make Christmas presents.
As for store-bought bouillon, thats not really an option for me due to the sodium. As near as I can tell my sodium intake doesnt have any effect on my blood pressure, but with a leaky aortic valve, I dont want to take any more chances than I have to.