I am super excited about this Concentrated Chicken Stock Paste (AKA THM Better Than Bouillon Chicken Stock). This morning I woke up to this recipe posted in one of the many Facebook Groups that I belong too. I immediatly asked Tosin if I could post this on my blog so that Mama’s everywhere could print it and Pin it.
Before I began my Trim Healthy Mama journey you would have found a jar of Better Than Bouillon in my fridge. It was the secret ingredient in my chicken & dumplings recipe that my kids grew up with. This recipe will enable me to convert that family favorite really soon.
The Ingredients you need
4 each chicken thighs
1 large sweet onion
2 large carrot
3 whole celery stalks
4 cloves garlic
2 whole tomato
1 medium zucchini
1/2 bunch parsley
3 large fresh thyme
1 large bay leaf
6 leaves sage
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 paprika (smoked)
10 whole peppercorns
1 tablespoon Worcestershire sauce
The Instructions
Wash and roughly chop the vegetables
Cut the chicken away from the bones and roughly chop
Put the chicken pieces in a food processor and whizz until finely minced. Add all the other vegetables and fresh herbs and mince until it forms a paste.
Transfer to a pot and add the white wine, nutritional yeast, gentle sweet and other seasonings.
Mix well and add the chicken bones into the pot.
Cook on medium high heat with a lid partly covering for 1 hour, stirring occasionally.
After an hour, take the chicken bones out and discard, let the mix cool down a bit and transfer to a blender.
Blend until smooth, pour into the pot with the worcestershire sauce and return to the heat, this time on medium low. Let it cook uncovered until it thickens up and most of the liquid has evaporated. It will splatter so use a splatter guard! This could take an hour or more, a shallow pan will speed it up. 
When it’s nice and thick and reduced, transfer to a mason jar and store in the freezer.
Concentrated Chicken Stock Paste (AKA THM Better Than
Bouillon Chicken Stock!)
- Serves: 200
- Serving size: 1 tsp
- Calories: 8
- Carbohydrates: 1g
- Sodium: 3mg
- Protein: 1g
- Cholesterol: 2mg
- 4 each chicken thighs
- 1 large sweet onion
- 2 large carrot
- 3 whole celery stalks
- 4 cloves garlic
- 2 whole tomato
- 1 medium zucchini
- ½ bunch parsley
- 3 large fresh thyme
- 1 large bay leaf
- 6 leaves sage
- 2 sprigs rosemary
- ½ cup white wine
- 75 grams mineral salt
- 2 Tablespoons THM Gentle Sweet
- 1 cup nutritional Yeast Flakes
- 1 teaspoon turmeric
- 1 teaspoon paprika (smoked)
- 10 whole peppercorns
- 1 tablespoon Worcestershire sauce
- Wash and roughly chop the vegetables
- Cut the chicken away from the bones and roughly chop
- Put the chicken pieces in a food processor and whizz until finely minced. Add all the other vegetables and fresh herbs and mince until it forms a paste
- Transfer to a pot and add the white wine, nutritional yeast, gentle sweet and other seasonings.
- Mix well and add the chicken bones into the pot. Cook on medium high heat with a lid partly covering for 1 hour, stirring occasionally.
- Mix well and add the chicken bones into the pot. Cook on medium high heat with a lid partly covering for 1 hour, stirring occasionally.
- After an hour, take the chicken bones out and discard, let the mix cool down a bit and transfer to a blender. Blend until smooth, pour into the pot with the worcestershire sauce and return to the heat, this time on medium low. Let it cook uncovered until it thickens up and most of the liquid has evaporated. It will splatter so use a splatter guard! This could take an hour or more, a shallow pan will speed it up. When it's nice and thick and reduced, transfer to a mason jar and store in the freezer.
Jen Beck says
Thank you Judy! Better Than Bouillon is one of my favorite ingredients, although I know it’s not on plan. I plan to be making this, I wonder, could I put it in small moulds, freeze and then pop them out into a zip bag? That way I would have pre-measured portions.
Judy says
Hey Jen 🙂 I m not sure if that will work because this doesn’t freeze solid due to the salt content.
Grace B says
What Worcestershire sauce do you use that’s on plan? I live in Canada and have never seen one on plan.. do you think I could sub with Braggs liquid aminos?
Thanks!
Judy says
can you get lea & perrins? it is gluten free — but yes I think you could sub the Aminos
Cindy B says
Do you not remove the bay leaf?
Judy says
I will have to ask her 🙂
Judy says
She blended it with the other spices. So no it does not get removed.
Danielle H says
Do you leave the fat on the chicken when you mince it?
Judy says
yes, but you can also replace the thighs with breasts and add 1 TBS of avacado oil
Judy says
Yes
Haleigh says
I’m SO glad I saw this when I was scrolling pinterest for something else! I have an empty container of ” better than bouillon”chicken bouillon sitting on my counter, and I keep meaning to buy some! I didn’t even think about making it! I hate buying it because it has msg but i NEED it! Thank you for sharing! Couldn’t have been a more perfect timing!
Candace says
How long will it last in the freezer?
Judy says
6 months or so? The salt helps preserve it
DavetteB says
What size jar, Pint or quart?
Judy says
Quart0
CHRISTINE GRIESE says
Hello! I hope I can still ask a question about this. I’m making this tonight and it is already VERY thick after the first hour. I’m not sure how I’m going to blend it in my blender as there is not enough liquid. I added water instead of wine (due to Whole30) in the amount listed. I double checked all my ingredients and all is well. Can I add a little liquid to be able to blend to smooth and then reduce it down again? Thanks!
Judy says
yes you can
CHRISTINE GRIESE says
Thank you! One more question I thought of. I’d love to make a beef version. Do you think I could replace the chicken with ground beef? Thanks!
Judy says
I do think that would be amazing and it is on my list of future blog posts (which just keeps getting longer and longer, lol) Please let me know how it works out if your try it!!
Janet L says
This recipe is a life saver!! It turned out fantastic. I have searched all over for a boullion base recipe and was getting discouraged until I found your post. I have allergies that prevents me from using premade broths. I make my own broth, which is time consuming and takes up way too much freezer space. This is the best solution for both problems. Thank you a thousand times!
Diann says
I wanted to know if you cut the meat off the chicken raw, or if you can use cooked ones…
Judy says
this was done while the meat was raw
Sheri says
This sounds very good. Has anyone tried cooking it in a pressure cooker for the first go-round (maybe 20-30 min, pot-in-pot) then reduced it stovetop for 60-90 minute or so? I would imagine you could get even more flavor depth.
Also what is THM Gentle Sweet made of…is there an equivalent sweetener?
Judy says
THM Gentle sweet is a combination of xylitol, erythritol and stevia extract. You can substitute any on plan sweetener such as Pyure, Swerve or Truvia 🙂
Leigh says
Quick question: if I wanted to then reconstitute the stock, what would be the ratio of water to concentrate?
for example:
X grams concentrate to 1 liter Water
Judy says
about 1-2 Tablespoons 🙂
Jessica Barnes says
We just made this, and then made a soup with it. It was amazing. I never did see a post on how to make the beef bouillon. Do you have a recipe for it hidden away or do I just need to experiment?
Judy says
I haven’t made the beef version of this yet but will try to get to it very shortly
Sophie says
How long would this last in the fridge?
Can you freeze individual portions so you don’t have to thaw/refreeze every use?