Bone Broth Bouillon

I don’t know about you, but I’m a bit of a purist when it comes to the broth I use in my dishes.

Stock was always king, but on occasion I would resort to bouillon if I was in a pinch. So, when I switched to the paleo diet, I was only slightly surprised that those little squares of powdered “broth” were not compliant. To me, that just meant being sure to keep a carton on broth on hand so that I was never in a pinch.

Then I learned about all the benefits of bone broth! (Read all about it here!)

Bone broth became a weekly thing in our household. We drank it. We cooked with it. We bathed in it. No, we didn’t….but maybe we should have! It became a must-have. Because of bone broth, hubby and I were both able to heal our gut issues more quickly than we would have otherwise. And it was so easy to make in the Instant Pot. Within two hours we could have a batch of gut-healing broth.

But once summer arrived, we sort of fell out of the bone broth habit. It was warm and humid. The thought of drinking a hot cup of broth every evening became less appealing. I started resorting to keeping broth frozen for soups and meals. And quite honestly, that took up a lot of valuable freezer space, plus it was always hard to estimate just how much would be needed at a time. I could freeze it by the quart, but what if I only needed a cup? But it was necessary. Since we weren’t using it as often, it would start to go bad in the refrigerator before we used it all up.

Then we came across an ingenious idea online….paleo bouillon “cubes”! These are amazing! One batch of broth made 13 cubes (one cube per 8oz. of water). And I can keep them frozen until I need them. Just add water and I have the broth needed for my dish….or a cup of broth to drink, if I’m so inclined.

It does require a little additional cooking, but it is well worth it in the end! You don’t lose any of the benefits of the bone broth, either. You still get all of the fantastic collagen and amino acids. And there is only one additional ingredient….

Bone Broth Bouillon Cubes

  • Servings: approx. 10 cups
  • Difficulty: easy
  • Print

Turn that delicious bone broth into bouillon cubes



  • 2 to 3 lbs. of chicken, turkey, pork, or beef bones (or a combination of)
  • 2 carrots, roughly chopped
  • 2 to 3 stalks celery, roughly chopped
  • 1 onion, quartered
  • herb and other aromatics of your choosing
  • 2 tbsp. apple cider vinegar
  • enough water to cover everything
  • 3 tbsp. grass-fed gelatin


Place your bones, vegetables, and herbs in your crockpot (or Instant Pot). Next, add the apple cider vinegar and enough water to cover everything (if using an Instant Pot, DO NOT fill above the Max Fill line). Allow the bones to sit in the apple cider vinegar solution for approximately 30 minutes, to allow the cider vinegar to start extracting the vital minerals from the bones. Set your crockpot to low and allow everything to simmer, undisturbed for 24-48 hours. For an Instant Pot, set to high temperature and high pressure. You can set the timer between 2 – 3 hours. I typically do 2 hours with good results. When the time is up, you can either allow the pressure to release naturally or do a quick release.

Allow the broth to cool and strain the bones and vegetables from the broth. Transfer the broth to a pot on the stove and bring the broth to a low boil. Add the 3 tbsp. of grass-fed gelatin and stir well. Continue to simmer until the broth is reduced to approximately 1 cup, stirring occasionally. This can take 1 1/2 – 2 hours. Once your broth is reduced, use a ladle to transfer the broth to an ice cube tray (or two, depending on the size of your batch).

Refrigerate for 24 hours. Once the cubes are set, pop them from the tray and transfer them to a freezer safe container. Freeze and enjoy at your leisure!

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