How Is Chicken Bouillon Made? The Ultimate Guide to Store-Bought and Homemade Versions

Ever wondered what exactly goes into those little flavor-packed cubes or powders that magically transform water into delicious broth? You’re not alone! As someone who’s spent countless hours in the kitchen trying to perfect my homemade versions, I’m excited to share everything I’ve learned about how chicken bouillon is made – both commercially and at home

Whether you’re looking to understand what’s in store-bought options or want to try making your own healthier alternative, this guide has got you covered. Let’s dive into the savory world of chicken bouillon!

What Is Chicken Bouillon?

Before we jump into how it’s made, let’s clarify what we’re talking about. Chicken bouillon is essentially dehydrated chicken broth or stock that’s been heavily concentrated and seasoned. It comes in several forms:

• Cubes: Compact, solid blocks that dissolve in hot water
• Powder: Fine, granulated form that dissolves quickly
• Paste: Softer, more concentrated form in jars

When mixed with hot water, bouillon transforms into an instant broth that serves as a flavor base for soups, stews, sauces, and many other dishes. It’s a convenient pantry staple that adds depth of flavor without requiring hours of simmering bones and vegetables.

The Commercial Manufacturing Process

The production of store-bought chicken bouillon is a fascinating multi-stage process designed to capture and preserve chicken flavor in a shelf-stable form. Here’s how it happens

1. Sourcing and Preparation of Chicken

Commercial production starts with procuring the raw ingredients – primarily chicken bones, meat scraps, and skin. These parts are chosen specifically because they contain high amounts of collagen and fat, which contribute significantly to the richness and flavor of the final product.

The chicken parts are thoroughly cleaned and prepared for the extraction process, ensuring they’re ready to release maximum flavor.

2. Extraction and Cooking

Next, the prepared chicken parts go into large industrial cooking vats with water. This mixture is brought to a boil and simmered for several hours – a prolonged cooking process that allows:

• Collagen in bones and skin to break down into gelatin
• Meat to release its flavorful compounds
• Development of rich chicken flavor

This extended simmering creates a concentrated broth that forms the base of the bouillon.

3. Filtration and Clarification

After simmering, the mixture undergoes filtration to remove solid particles like bone fragments and meat remnants. This results in a clarified chicken broth that’s further processed to enhance its clarity and purity.

Many manufacturers use advanced techniques such as centrifugation or fining agents at this stage to achieve the desired clarity.

4. Concentration and Dehydration

This is where the magic happens! The clarified broth undergoes a concentration process to remove excess water, typically through one of these methods:

• Vacuum Evaporation: Uses reduced pressure and heat to evaporate water at lower temperatures, preserving flavor compounds
• Spray Drying: Sprays broth into a hot air stream, rapidly evaporating water and leaving behind powder
• Drum Drying: Spreads broth thinly onto heated rotating drums, which evaporate water and leave a thin film of dried chicken extract

5. Seasoning and Additives

Once concentrated and dehydrated, manufacturers add seasonings and additives to enhance flavor, improve texture, and extend shelf life:

• Salt: Enhances flavor and acts as a preservative
• MSG: Often used to boost umami flavor
• Vegetable Powders: Dried onion, garlic, celery for additional flavor
• Spices and Herbs: Various additions for enhanced taste profile
• Hydrogenated Oils/Fats: Improve texture and prevent caking
• Flavor Enhancers: Compounds like disodium inosinate and disodium guanylate

6. Shaping and Packaging

Finally, the seasoned bouillon mixture is shaped and packaged:

• For bouillon cubes, the mixture is pressed into molds and allowed to solidify
• Powders and granules are simply packaged into jars, pouches, or individual packets

And voilà! The chicken bouillon is ready for distribution to grocery stores worldwide.

Making Homemade Chicken Bouillon

If you’re concerned about the additives in commercial bouillon (especially the high sodium content and MSG), I’ve got great news – making your own is totally doable! Here are two methods I’ve personally tried:

Dehydrator Method

This is my go-to approach when I want to make a batch that’ll last me several months:

1. Start with homemade chicken bone broth (store-bought won’t work as well)
2. Reduce your broth by at least 1/5th (ideally 1/20th) of its original volume
3. Skim any scum that forms on top after reducing, and strain if desired
4. Cool the broth completely (overnight in the refrigerator works best)
5. Skim the fat off the top
6. Place dehydrator trays on a flat surface and fill halfway with your reduced broth
7. Set dehydrator temperature to 140°F
8. Dehydrate for 24-48 hours (this can be tricky to transfer without spilling!)
9. When it lifts off the tray in one solid piece, flip it over and continue dehydrating for another 24-48 hours
10. Once the dried broth is transparent and breaks apart easily, it’s ready
11. Break into pieces and pulse in a food processor until it becomes a powder

Freeze Dryer Method

If you’re lucky enough to have a home freeze dryer (I invested in one last year and haven’t looked back!), this method gives amazing results:

1. Reduce your homemade chicken broth by half
2. Cover freeze dryer trays with parchment paper or use silicone molds
3. Fill trays ¾ high with broth or fill silicone molds to the top
4. Pre-freeze the trays overnight (better energy efficiency)
5. Pre-chill your freeze dryer for 20 minutes
6. Place frozen trays in the freeze dryer for the recommended time
7. Once done, the bouillon should feel dry and crumble easily
8. Process into powder if desired

Essential Ingredients for Homemade Bouillon

When making your own chicken bouillon, there are some key ingredients that’ll give you that authentic flavor:

The Flavor Foundation

Nutritional yeast is the secret weapon in many homemade recipes – it provides a savory, chicken-like taste without any animal products. It’s packed with protein and all 9 essential amino acids. For a good base, use about 1 cup in your homemade bouillon powder.

Herbs and Spices for Custom Flavor

I like to add these herbs and spices to my homemade version:

• 3 tablespoons onion powder
• 1 tablespoon garlic powder
• 3 tablespoons dry parsley
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 2 teaspoons celery seed
• 1 teaspoon turmeric
• 1 teaspoon ground pepper

You can definitely adjust these to your taste preferences. I sometimes add rosemary or bay leaf for more depth!

Storage and Shelf Life

Proper storage is crucial for maintaining the quality of your bouillon:

• Dehydrated Bouillon: Store in clean glass jars with tight-fitting lids for 6-12 months in a cool, dry place away from direct sunlight.
• Freeze-Dried Bouillon: Place in glass jars with oxygen absorbers. When properly stored, freeze-dried bouillon can last up to 25 years! (Though I’ve never managed to keep mine around that long – it’s too tasty!)

Always label your containers with the date and contents for future reference.

Using Your Homemade Bouillon

To use your homemade creation, simply add one tablespoon of chicken bouillon powder to 8 ounces of hot water and stir until dissolved. Taste and adjust by adding more powder or water if needed.

Homemade bouillon is incredibly versatile. I use it in:

• Soups and stews
• Rice and grain dishes
• Sauces and gravies
• Vegetable dishes
• Marinades

Benefits of Homemade vs. Store-Bought

Making your own bouillon has several advantages:

1. Control over ingredients: No unwanted additives or preservatives
2. Lower sodium: Typically contains about 340mg of sodium per cup vs. much higher levels in commercial products
3. Customizable flavor: Adjust herbs and spices to your preference
4. Cost-effective: Making your own takes just 5 minutes of prep and yields multiple servings
5. Health benefits: Contains natural gelatin and nutrients from real chicken

Common Mistakes to Avoid

When making homemade chicken bouillon, watch out for these pitfalls:

• Over-salting: Start with less salt and add more to taste
• Using low-quality ingredients: Choose fresh, high-quality herbs and spices
• Not reducing enough: The more concentrated your broth, the more flavor-packed your bouillon
• Improper storage: Moisture is the enemy of dried bouillon – keep it dry!

Final Thoughts

I’ve been making my own chicken bouillon for years now, and I honestly can’t imagine going back to store-bought. There’s something incredibly satisfying about opening my pantry and grabbing a jar of bouillon that I made myself – knowing exactly what went into it.

While the commercial manufacturing process is impressive in its efficiency, nothing beats the taste and health benefits of a homemade version. Plus, it makes your house smell amazing while you’re making it!

Have you tried making your own chicken bouillon? I’d love to hear about your experiences in the comments below. And if you have any questions about the process, don’t hesitate to ask!

Happy cooking!

---

Note: This article was last updated on September 13, 2025, to reflect the most current information about commercial and homemade chicken bouillon production methods.

Yes, chicken bouillon contains chicken, as it is made from dehydrated chicken stock or broth, which includes chicken fat and dried chicken meat. It’s an animal product and is not suitable for vegetarians or vegans.

No, chicken bouillon cubes are generally not considered healthy due to their high sodium content, which is a risk factor for high blood pressure and cardiovascular disease, and their often ultra-processed nature with ingredients like monosodium glutamate (MSG) and trans fats. While some varieties are marketed as healthy or free of MSG, they still lack nutritional value and are best used sparingly. For a healthier alternative, consider making your own broth from scratch or using low-sodium or MSG-free store-bought broths or stocks.

No, chicken bouillon and chicken stock are not the same; bouillon is a concentrated, dehydrated version of stock or broth, often with added seasonings, while stock is a liquid base made by simmering chicken bones.