Recipes and Foods For The Milk Free

Chicken bouillon has milk in it. For that matter, so does beef bouillon.  At least all the brands I’ve used have had it in it.  I now make my own chicken broth and freeze it, not only is it a dairy free recipe but it is also much tastier than some old powdered chicken broth.  I usually set aside a day a month and just cook up a whole bunch of dairy free chicken broth that I can use throughout the month in many other dairy free recipes.

Dairy Free Recipe: Chicken Broth (I realize the picture isn’t that appetizing but this had also dethawed a bit before I snapped the photo)

Ingredients:

Fresh veggie clippings (ends of celery, carrots, onions, etc)

15 chicken wings (or equivelant or whatever was cheapest. Chicken with the bone in produces the best taste)

Directions:

Boil all of this in a large stock pot.  I usually start in the morning and by lunch I take the chicken out and eat it for my lunch.  I also drain the liquid through a colander into a bowl.  I then fill the stock pot with the chicken bones and veggies back up again and set it all to boil for another round. Pour the broth in the bowl into ice cube trays and set in the freezer.  After the stock pot full of goodies has boiled for another couple of hours I repeat the process and freeze the rest.  Depending on how the second set of broth looks and taste I may make a third batch but most of the time all the good stuff has cooked out in the second batch.  You can either leave the ice cube trays in the fridge until you are ready to use the cubes or you can break the frozen cubes into a ziplock bag and freeze that so that you can grab however many cubes you need.

Serving size:

I generally use about six ice cubes when a recipe calls for a cube of bouillon but I also adjust and add more or less as needed for a recipe. 

Trackback URI | Comments RSS