As I’ve mentioned before, all parts of our Deer get used, and we use the bones to make broth. We then either can it or freeze it to be used in soups and stews later on. Another way to preserve it, and use MUCH less space storing it, is to turn it into bouillon before you freeze it. As you can see in the picture above, A half gallon of broth reduces down to to fit into two snack cups (the egg is for a size reference). You can use even less space by storing it in Ziploc bags. Either way, it will keep in the freezer for a year or more.
It’s so easy. You’ll need the following supplies:
- Large Pot
- Small Pot
- Cooking Thermometer
- 8×8 Pan
- Wax Paper
- Bags or storage containers
In a large pot, start your (previously made) broth on low. You’ll be simmering it for several hours, so keeping it on low is important. Stir it occasionally. I transfer mine to a smaller pot as it reduces down so I can get a good reading with the cooking thermometer. As the water evaporates out, start checking the temperature. When mine gets to about 210 degrees and has the consistency of warm molasses, I consider it done.
Pour it into the pan and let it sit to cool.
Once it’s cooled, cut it into as many squares as you had cups of broth. This makes it simple when it’s time to reconstitute it. Separate the cut bouillon portions with wax paper and freeze! Job done. 🙂
When you are ready to reconstitute it, melt one square per cup of water and use it like you would store bought bouillon. It’s hard to tell, but the containers in the second picture above are 2 1/2″ square. They look bigger in the picture than they actually are.