Bouillon Cubes

Ingredients

1/2 teaspoon thyme
1 tablespoon fresh chopped parsley
1 tablespoon gelatin
1/4 cup cold water

Preparation

1
Add to the stock the vegetable seasoning, bay leaf, thyme and parsley. Simmer for 2-3 hours. Strain. Soften gelatin in the cold water for 5 minutes. Add the gelatin to the hot stock and stir to dissolve. Add more vegetable seasoning if needed.
2
Pour into a square dish and chill until firm. Cut into small inch-size cubes. Place in a sealed container and store in the refrigerator. One cube is used for each cup of broth desired in a recipe.

Tools

 



Yield:

4.0 servings

Added:

December 6, 2009

Creator:

Anonymous

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