Homemade chicken powder is an incredibly versatile ingredient that you can use to add concentrated chicken flavor to soups, stews, gravies, casseroles, rice dishes, and more.
Making your own chicken powder at home allows you to control the quality of ingredients and customize the flavor to your liking.
Benefits of Homemade Chicken Powder
There are many benefits to making your own homemade chicken powder rather than buying it pre-made:
- You control the ingredients - Store-bought chicken powder often contains preservatives, artificial flavors, added sugars and high amounts of sodium. Making it at home allows you to use wholesome ingredients.
- Customize the flavor - Tailor the taste by adjusting the amounts of herbs and spices to suit your preferences.
- Cost savings - Homemade is cheaper than buying prepared chicken bouillon or stock powder.
- Long shelf life - Dehydrated homemade chicken powder can be stored for up to one year.
- Convenience - Have flavorful chicken powder on hand whenever you need it by preparing a batch ahead of time.
Key Takeaway: Making homemade chicken powder allows you to control the quality of ingredients, customize the flavor, save money, and have it conveniently on hand to use in recipes.
How to Make Homemade Chicken Powder
Making chicken powder at home is surprisingly easy and only requires a few simple ingredients and steps. Here is an overview of the process:
- Chicken - Boneless, skinless chicken breast or thighs
- Vegetables - Carrots, onions, garlic (all optional)
- Herbs - Parsley, thyme, basil, rosemary, oregano (customize to taste)
- Spices - Salt, pepper
- Fat - Olive oil or butter (optional)
- Wine or water (optional)
- Food processor or blender
- Large pot
- Dehydrator (or low temperature oven)
- Spice grinder or coffee grinder
- Cut the chicken and vegetables into small pieces.
- Place the chicken, vegetables, herbs, spices, fat, and wine/water into a food processor and blend into a paste.
- Cook the paste in a pot over high heat for 30 minutes, stirring occasionally, until chicken is fully cooked.
- Spread the cooked paste onto dehydrator trays or baking sheets.
- Dehydrate at 145°F for 10-24 hours until completely dried out.
- Process the dried paste into a fine powder using a spice grinder or blender.
- Store homemade chicken powder in an airtight container for up to 1 year.
Key Takeaway: Make homemade chicken powder by blending chicken, herbs and spices into a paste, dehydrating until dry, then grinding into a fine powder.
|Food Processor||Blender, Immersion Blender|
|Dehydrator||Low oven (145°F)|
|Spice Grinder||Coffee Grinder, Blender|
Tips for Making the Best Homemade Chicken Powder
Follow these tips to help ensure your homemade chicken powder turns out flavorful:
- Use chicken thighs - Chicken thighs have more fat and collagen than breasts, which adds flavor.
- Sear the chicken paste - Browning the paste for a few minutes before simmering enhances the flavor.
- Simmer low and slow - Gently simmering the paste allows flavors to develop.
- Slice vegetables thinly - Cutting veggies small helps them dehydrate faster.
- Dehydrate thoroughly - Make sure the paste is completely dried out so it grinds into a powder.
- Grind into a fine powder - Use a spice grinder or high-powered blender for the finest texture.
- Use fresh herbs and spices - Dried herbs and spices that still have good color and aroma provide the most flavor.
- Adjust seasoning - Taste the powder and tweak herbs, spices and salt to your liking.
- Use within a year - For best flavor, use homemade chicken powder within 12 months.
Here are answers to some frequently asked questions about making homemade chicken powder:
Can I use a different cut of chicken?
Yes, you can use chicken breast, legs, wings, etc. Thighs are recommended for added moisture and flavor.
What if I don't have a dehydrator?
You can use your oven on the lowest temperature setting, around 145°F. It will take longer but still works.
How long does it last?
Stored in an airtight container in a cool, dry place, homemade chicken powder will last 6-12 months.
What’s the best way to grind it into powder?
A spice grinder or coffee grinder works best to grind the dried paste into a fine powder texture.
Can I vary the flavor?
Yes! Customize by using different herbs, spices, vegetables, or wine.
Homemade Chicken Powder
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Combine all ingredients in a food processor and pulse until a smooth paste forms.
- Spread paste thinly on dehydrator trays or baking sheets. Dehydrate at 145°F for 6-8 hours until completely dried.
- Transfer dried paste to a spice grinder or blender. Grind into a fine powder.
- Store chicken powder in an airtight container for up to 1 year.
Making your own homemade chicken powder is simple, economical, and allows you to control the quality of the ingredients. Follow the recipe to blend chicken with herbs and spices, dehydrate, then grind into a powder. Use within a year for optimal flavor.
Homemade chicken powder is highly versatile and can be added to recipes for an instant flavor boost. Once you have a batch of this useful homemade chicken powder on hand, you'll never want to use store-bought again!