Freezing Homemade Bouillon Cubes

I read directions on making “homemade bouillon cubes” and it’s just broth frozen in ice cube trays. Have you ever tried to freeze something other than water in an ice cube tray? I have never been able to get the frozen stuff out again, whether it’s bouillon or baby food. I tend not to repeat things which create a nasty mess and extra work. I am lazy and proud of it.

So do you know what I do? I lay a sheet of plastic wrap over a dinner plate and then cover it with what I want to freeze – in this case, my very concentrated turkey broth – ensuring they are not touching. Then I slip the plate into the freezer until they’re hard. I had to do it in three stages, and I just stuck the unfrozen bouillon back in the fridge. If I had a bigger freezer, I’d cover a cookie sheet with plastic wrap and do them all at once.

It’s very simple to peel the hardened blocks of bouillon off the plastic wrap and toss them into a freezer bag. Now that they’re frozen, they won’t stick to each other. (If they stick just a little, it’s easy to knock them apart) Oddly enough, once frozen, they look exactly like little chunks of fudge (plain fudge, not chocolate). I wonder how often I’ll need to remind Pierre that the bag of seemingly delicious fudge in the freezer is actually turkey bouillon?