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How we can make maggie?


It is no mystery and less after so many cooking programs as there is today that the key to even the humblest recipe is a delicacy is to use a good broth. That's how it is. Issue? Making a good broth requires a considerable time that none of us have in the day to day and, although we can always make homemade broths and freeze them, in a normal freezer the rations that we can fit are limited. With that they play to sell us the increasingly frequent broths in Tetrabrik® and the concentrated broth pills of a lifetime.

Well, today we are going to tell you how to make our own homemade broth tablets, real broth made with real meat and / or vegetables, because they are very easy to make and last for months if they are kept in the freezer, so with do quantity a couple of times a year, we can always have a homemade soup for our soups, stews and everything that we want.

Ingredients to make homemade broth tablets

Lean meat without fat, skins, nerves and tendons, 300 g

Vegetables, 600 g

Coarse sea salt, 300 g

Extra virgin olive oil, 1 tbsp

White wine, 2 tablespoons

Parsley, some twigs

Beef or chicken (if we use chicken, better thighs that leave more flavor than the breast), or we can change it for 400 g of vegetables if we want to make vegetable broth.

I have put zucchini, leeks, onions, celery and carrots.

Yes, three hundred grams, you read well.

Preparation of homemade broth tablets

wash, dry and cut the vegetables into very small pieces.

Dry the meat with absorbent paper and also chop until it is almost like minced meat machine.

In a pot with a thick bottom, heat the oil over high heat (10/12), add the meat, take a few turns and when we see that it starts to change color we add the vegetables.  give a few turns to sauté them for a couple of minutes and add the white wine without lowering the heat so that the alcohol evaporates.

Add the salt, mix and see that the vegetables release their juices that will be sufficient for cooking.

you could  lower the heat to the minimum (1/12) and let it cook for about 2 hours during which we will stir a little every half hour or so. In this time the vegetables will be ultra-cooked and the liquid will have been greatly reduced.

pass everything to a bowl and grind with the blender until we obtain a homogeneous paste that will still have enough humidity.

ypu have 3 options to dry the homemade broth tablets, return the pasta to the pan and cook it for half an hour at a minimum heat, stirring constantly so that it does not stick, which for me is a bit of a nuisance.

you can dry it in a dehydrator until we get a kind of cookie that we will then crush, but I do not have that device.

Or you can dry it in the oven, for that, we spread the pasta on a tray with baking paper, we put the tray with the pasta, we light the oven at 100ºC -no need to preheat it- and leave it in between an hour and an hour and fourth - depending on how quickly the oven warms up. We turn off the oven and let it cool inside it without opening the door to take advantage of all the heat.

When it is cold, we pass over an absorbent paper pressing lightly to absorb as much moisture as possible, we turn over the paste and repeat the operation.

Now  you can undo it and store it in a glass jar with a glass or plastic lid. The homemade broth tablets are kept for two months in the refrigerator or up to six months in the freezer, because when you take so much salt it does not harden and it is easy to get the quantity you need from the bottle.


To know how youhave to dose our homemade broth tablets to obtain a broth to our liking, it is best to heat 500 ml of water and add a teaspoon, we will try and know if we have to add more pasta or more water. We can record the result in the bottle and we will always have the perfect broth.