Heaven Grooming

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Homemade Chicken Bouillon Cubes 🐓🥕🧄📝👩🏽‍🍳

1 Tbsp Olive Oil 
5 chicken drumsticks or 2 leg quarters (avoid chicken breast)
1 cup water 
1 yellow onion 
1/2 red onion or 2 shallots 
1 leek 
1 kohlrabi 
3 carrots 
3 stalks celery + leaves 
1 small k**b of ginger 
5 garlic cloves 
1/3 bunch parsley 
fresh thyme and rosemary sprigs 
1/3 cup sea salt 

Wash and pat chicken dry completely for a nice sear, sear in a braiser with olive oil on medium heat for 10-12 mins flipping halfway through. 
Add water, cover and cook on medium heat with lid on for 8-10 minutes or until water has reduced by half. Remove chicken and let cool. Scrape up the bits with a wooden spoon then pour into a measuring cup as you’ll only need about 1/2 cup chicken juices. 
In the same braiser add the veggies and salt, simmer on medium until veggies release their juices, add 1/2 cup chicken juice, cover once more and cook for 8 mins on LOW. Use this time, to pull meat from the bone, if your meat is slightly pink or not fully cooked add to a skillet on medium high heat for a few minutes. 
Chop the meat into bite sized pieces, add the chicken back into the braiser with veggies. Mix to combine, cover and simmer an additional 5 minutes, remove from heat let cool 10 minutes (if you taste the mixture it will be salty as these cubes serve as a foundation that are diluted with water to create a broth). 
Use an immersion blender to puree the veg and meat until all chunks are blended. Spread on a large cookie sheet, cover with plastic wrap and freeze for 8 hours or overnight preferably. 
Use a large knife to create even lines, cut the cubes into the size of your preference, use an airtight container or gallon freezer bag to store them, or divide cubes into vacuum sealed bags to keep fresher longer. Shelf life- 6 months in the freezer, for best flavor and quality use within 3-4 months. 12/20/2025

Homemade Chicken Bouillon Cubes 🐓🥕🧄📝👩🏽‍🍳 1 Tbsp Olive Oil 5 chicken drumsticks or 2 leg quarters (avoid chicken breast) 1 cup water 1 yellow onion 1/2 red onion or 2 shallots 1 leek 1 kohlrabi 3 carrots 3 stalks celery + leaves 1 small k**b of ginger 5 garlic cloves 1/3 bunch parsley fresh thyme and rosemary sprigs 1/3 cup sea salt Wash and pat chicken dry completely for a nice sear, sear in a braiser with olive oil on medium heat for 10-12 mins flipping halfway through. Add water, cover and cook on medium heat with lid on for 8-10 minutes or until water has reduced by half. Remove chicken and let cool. Scrape up the bits with a wooden spoon then pour into a measuring cup as you’ll only need about 1/2 cup chicken juices. In the same braiser add the veggies and salt, simmer on medium until veggies release their juices, add 1/2 cup chicken juice, cover once more and cook for 8 mins on LOW. Use this time, to pull meat from the bone, if your meat is slightly pink or not fully cooked add to a skillet on medium high heat for a few minutes. Chop the meat into bite sized pieces, add the chicken back into the braiser with veggies. Mix to combine, cover and simmer an additional 5 minutes, remove from heat let cool 10 minutes (if you taste the mixture it will be salty as these cubes serve as a foundation that are diluted with water to create a broth). Use an immersion blender to puree the veg and meat until all chunks are blended. Spread on a large cookie sheet, cover with plastic wrap and freeze for 8 hours or overnight preferably. Use a large knife to create even lines, cut the cubes into the size of your preference, use an airtight container or gallon freezer bag to store them, or divide cubes into vacuum sealed bags to keep fresher longer. Shelf life- 6 months in the freezer, for best flavor and quality use within 3-4 months.

12/20/2025

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509 Highland Avenue N
Largo, FL
33770

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