Cooking: 04 recipes to make your stock cube at home

Buying broth is very convenient, but making your own at home is even cheaper and healthier. Discover good old principles of home economics from grandmother in this article.

Bouillon cubes are really super practical to flavor our daily recipes, soups, dishes in sauces. However, industrial stock cubes should be avoided. And for good reason, they are certainly very practical and easy to use, but when you look at the list of ingredients, it’s scary.

Indeed, they are full of chemicals such as hydrogenated fats, additives and flavor enhancers (E621, E627, E631, E330), acidity regulators and glucose (sugar), which are not recommended by doctors. This is also the reason why we offer you four homemade stock recipes here.

Recipe 1: Herb stock cube


  • 1 bell pepper
  • 1 large onion
  • 3 cloves of garlic
  • 1 bouquet garni (chives, parsley, basil, tarragon, etc.)
  • 2 tablespoons organic olive oil
  • 1 tablespoon white vinegar
  • 1 pinch of salt.


  • Peel the garlic cloves and the onion.
  • Then cut the garlic cloves and the onion into brunoise (small pieces).
  • Then wash the bouquet garni with clean water.
  • Deseed the pepper and cut into brunoise.
  • Then bring 1 L of water to the boil and immerse all the ingredients in it.
  • Then let it infuse for 1h30 on low heat.
  • Pour into an ice cube tray and freeze.


You can also use wild and fresh aromatic plants such as wild garlic leaves, chives, lemon balm, tarragon, coriander, dill or even nettle. If you have a corner of the garden, you can also plant mountain pine (or lovage). It is a perennial, with a taste close to celery, ideal for flavoring dishes and stocks.

Recipe 2: Homemade vegetable stock cube


  • 600 g vegetables leek, carrot, parsnip, celery, …
  • 1 yellow onion
  • 2 lava spoons
  • 120 g salt
  • 1 tablespoon olive oil

Preparation :

  • Wash, peel and finely chop all vegetables.
  • Brown the onion in a pan with the oil; when translucent, add the other vegetables and cook for another 10 minutes.
  • Add the salt and lovage and cook for a further 10 minutes or until vegetables are tender, stirring.
  • Mix the preparation well, put it back in the pan and let it dry on low heat.
  • Place on cling film and shape into a rectangle; let cool before freezing.
  • Cut into 20 cubes that you can pack individually or store in a box in the freezer.

Recipe 3: Homemade poultry stock cube


  • 1 chicken carcass (chicken or duck, or even for a meat stock, chunks of beef or lamb, your choice!)
  • 1 leek
  • 1 turnip
  • 2 carrots
  • 1 stalk celery
  • 2 large onions
  • 1 small bouquet garni (parsley, chives, thyme, tarragon, bay leaf, etc.)
  • 1 pinch of pepper
  • 1 pinch of salt

Preparation of about 10 to 12 cubes

  • Peel the onions.
  • Cut them into small pieces.
  • Wash herbs and vegetables well.
  • Cut all vegetables into small pieces.
  • Place the carcass and all ingredients in a saucepan.
  • Cover with 1.5 liters of cold water, salt and pepper.
  • Cover and bring to a boil.
  • Reduce the heat and simmer for 1 hour to allow all ingredients to absorb well.
  • Carefully pour the contents of the pan through a fine sieve over a pitcher.
  • Once the stock has cooled, remove the thin layer of fat on the surface.
  • Carefully pour the stock into an ice cube tray and freeze.

Recipe 4: Homemade stock cube with seafood


  • 1.5 kg of leftover fish,
  • 2 carrots,
  • 1 large onion,
  • 2 shallots,
  • 1 bouquet garni, pepper, salt.


  • Chop the onion, dice the shallots and fry them in a knob of butter.
  • Wash and cut the carrots.
  • Rinse and drain the leftovers (break the bones if you have them).
  • Then put the remaining fish in a pan with 2.5 L of water.
  • Bring to a boil very slowly.
  • Cook uncovered for 5 minutes over medium heat.
  • Then add the vegetables and the bouquet garni.
  • Reduce the heat to a minimum and cook for 30 minutes (skimming if necessary).
  • Filter the stock (fine sieve or strainer) and place in ice cubes.
  • Wait for them to cool before putting them in the freezer.


Seafood broth is usually made with leftover fish (heads, bones, tails, etc.). But you can also prepare it with shells of crustaceans. You can also add 20 cl of white wine to give your homemade stock cubes more flavor.

It should be noted that keeping this homemade stock cool can take up to three months.

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