Dehydrated Broth is Much Tastier than Powdered Bouillon

We've covered how tasty, nutritious, and easy it is to make your own chicken stock; this stock freezes easily, but if you'd prefer to have a dry version gastric health weblog Loving Our Guts shows how you can turn it into dehydrated meat broth (another name for stock) by chilling the stock, removing the fat, boiling down the broth until it is a thick paste, and putting the resulting paste into a food dehydrator.

That will result in the broth taking on the consistency of fruit leather. Finally, put the dehydrated broth "leather" into a blender or food processor and run until you get a fine powder. This will result in bouillon that can have no salt if desired and tastes much better than the stuff that comes from a spice jar. See the source link below for full step-by-step instructions and lots of tips on how to use the resulting product.

Dehydrated Broth | Loving Your Guts

Source: http://feeds.gawker.com/~r/lifehacker/full/~3/w_W_N665JJE/dehydrated-broth-is-much-tastier-than-powdered-bouillon

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