Concentrated Chicken Stock Paste: Homemade Better-Than-Bouillon Recipe

I am thrilled to share this Concentrated Chicken Stock Paste (also known as THM “Better Than Bouillon” Chicken Stock). I first spotted the recipe this morning in one of the Facebook groups I follow and immediately asked Tosin for permission to post it here so other home cooks can print or pin it.

Before I began my Trim Healthy Mama journey, a jar of Better Than Bouillon was always in my fridge. It was the secret to the chicken and dumplings my kids loved. This recipe makes it easy to recreate that familiar flavor in a healthier, homemade form.

The Ingredients you need

• 4 chicken thighs
• 1 large sweet onion
• 2 large carrots
• 3 celery stalks
• 4 garlic cloves
• 2 tomatoes
• 1 medium zucchini
• 1/2 bunch parsley
• 3 large sprigs fresh thyme
• 1 large bay leaf
• 6 sage leaves
• 2 sprigs rosemary
• 1/2 cup white wine
• 75 grams mineral salt
• 2 tablespoons THM Gentle Sweet
• 1 cup nutritional yeast flakes
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 10 whole peppercorns
• 1 tablespoon Worcestershire sauce

The Instructions

1. Wash and roughly chop all vegetables.
2. Remove the meat from the chicken thighs and roughly chop the meat. Reserve the bones.
3. Place the chicken pieces in a food processor and pulse until finely minced. Add the chopped vegetables and fresh herbs and process until the mixture forms a coarse paste.
4. Transfer the paste to a large pot. Add the white wine, nutritional yeast, Gentle Sweet, turmeric, smoked paprika, peppercorns, mineral salt, and any other seasonings. Mix well.
5. Add the reserved chicken bones to the pot. Cover partially and cook over medium-high heat for about 1 hour, stirring occasionally.
6. After an hour, remove and discard the bones. Allow the mixture to cool slightly, then transfer it in batches to a blender and blend until smooth.
7. 
8. Return the blended mixture to the pot, add the Worcestershire sauce, and reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the liquid evaporates and the mixture thickens to a concentrated paste. This stage can take an hour or more—using a shallow pan will speed evaporation. Use a splatter guard as the paste may sputter while reducing.
9. When the paste is thick and well reduced, transfer it to clean jars and store in the freezer for longer shelf life.

Concentrated Chicken Stock Paste (THM Better Than Bouillon Chicken Stock)