Chicken bouillon cubes are a pantry staple for many home cooks. But what exactly are these little cubes of concentrated flavor, and how are they used in cooking? This comprehensive guide will uncover everything you need to know about chicken bouillon cubes.
What Are Chicken Bouillon Cubes?
When chicken broth is dried out and pressed into cubes, you get chicken bouillon cubes. Soaking chicken bones, meat, and vegetables for a long time to get the most flavor out of them makes the broth.
Bouillon cubes contain concentrated chicken broth along with seasonings like parsley onion, garlic, and spices. They may also include monosodium glutamate (MSG) to enhance the savory umami taste. Vegetable oil or chicken fat is typically added to help the broth keep its cube shape when dried.
Compared to regular chicken broth or stock, bouillon cubes are much more condensed and packed with intense chicken flavor. Just one cube can turn a cup of hot water into a cup of rich, savory broth.
Some key features of chicken bouillon cubes:
- Made from dehydrated, concentrated chicken broth
- Contains chicken fat or vegetable oil to maintain cube shape
- Includes MSG, seasonings, onions, parsley and other flavorings
- Adds quick chicken flavor to recipes and broths
- Long shelf life of 1-2 years when stored properly
A Brief History of Bouillon Cubes
The earliest version of portable dehydrated broth came in the form of portable soup or “pocket soup” in the 1700s-1800s. This was an easy way for travelers and sailors to have access to broth on long journeys.
In the early 1900s, the first chicken bouillon cubes made in a factory were made. Swiss company Maggi, German brand Knorr, and British company OXO were the first to make bouillon cubes and made them very popular.
Since then, bouillon cubes have become a ubiquitous culinary product found in pantries around the world. Several brands now offer varieties like low-sodium and vegetarian cubes.
Comparing Bouillon, Stock and Broth
Chicken bouillon cubes are not the same as chicken broth or stock, even though the terms are sometimes used interchangeably:
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Chicken stock – Made by simmering bones, meat, and vegetables for a long time to extract nutrients and flavor. Provides a rich, thick base for soup, gravy, etc
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Chicken broth is lighter than stock because it only has meat or vegetables simmered, not bones. A milder flavor that is used in dishes that don’t need a strong chicken taste.
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Chicken bouillon – Dehydrated condensed chicken stock pressed into cube form. Much more concentrated and portable than stock or broth.
So bouillon delivers an ultra-concentrated version of the flavor in chicken stock. A single cube dissolved in hot water can provide the chicken essence of a full cup of stock or broth.
How to Use Chicken Bouillon Cubes
There are several easy ways to incorporate chicken bouillon cubes into your cooking:
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Make broth – Simply dissolve 1 or 2 cubes in 1 cup hot water for quick homemade broth to use in soups, grains, casseroles etc.
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Enhance flavor – Melt a cube in sauces, stews, braised meats, rice dishes and more. Adds savory chicken taste.
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Make gravy – Whisk a cube into pan drippings when making gravy for extra richness.
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Use in place of salt – Add deeper flavor than plain salt when seasoning vegetables, meat, pasta water, etc.
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Add to batter/dough – Melt a cube in liquid when making bread, pancakes, muffins, etc. for added savory taste.
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Make chicken rub – Grind cubes into a fine powder to make a rub for chicken, pork, fish. Provides flavor burst.
With so many uses, chicken bouillon cubes are a versatile pantry item to always have on hand. Keep them in your kitchen and you’ll find endless ways to utilize them in recipes.
Health Considerations
While chicken bouillon cubes can add lots of flavor with minimal effort, there are some health factors to be aware of:
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High sodium – Bouillon cubes pack a lot of salt into a small cube, with up to 35-50% Daily Value of sodium per cube. Limit intake if monitoring salt consumption.
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MSG content – Many (but not all) bouillon cube brands contain MSG to enhance the savory flavor. Some people avoid MSG due to sensitivities.
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Lack nutrients – Unlike homemade broth, bouillon cubes don’t provide substantial protein, vitamins or minerals. Should not be considered a nutritional supplement.
To enjoy bouillon cubes in a balanced way, be mindful of the sodium content, look for MSG-free options if needed, and use them as a cooking aid rather than sole nutrient source. Low-sodium varieties are also available for those limiting salt intake.
Bouillon Cube Substitutes
If you don’t have any chicken bouillon cubes on hand, these substitutions can mimic the flavor:
- Chicken broth or stock
- Chicken base or demi-glace
- Mashed chicken bouillon powder
- A mix of onion powder, garlic powder, salt and white pepper
- Dry white wine
- Mushroom broth (for vegetarian recipes)
For each cube called for, replace with 1⁄2 to 1 cup of broth, wine or water. Adjust other seasoning in the recipe accordingly. Omitting bouillon altogether is also an option, though the dish may need extra herbs and spices to boost the flavor.
Storing Bouillon Cubes Properly
To retain optimal flavor and shelf life, store chicken bouillon cubes in an airtight container in a cool, dry pantry. Keep away from heat, moisture and direct sunlight. Properly stored, bouillon cubes will stay fresh for 1-2 years past the printed expiration date.
Signs that bouillon cubes have gone bad include change in color, strange odor, and diminished flavor when dissolved in water. Discard any cubes that display these traits. For best quality and performance, use bouillon cubes within 1-2 years of opening.
Chicken Bouillon Cubes: Small but Mighty
In the world of cooking shortcuts, chicken bouillon cubes rank up there with canned beans and frozen veggies. Just a small cube can impart loads of chicken essence into recipes, broths, sauces and more. Keep a stash of cubes in your pantry to elevate the flavor of meals anytime. Understand the health impacts, store them properly, and discover just how handy these little cubes can be.
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Varieties
There are a few different kinds of bouillon cubes, and each brand adds a different mix of spices to make the cubes their own. Producers aside, the main varieties of bouillon cubes are chicken, beef, vegetable and lamb, though the latter isnt as common as the other three. Dehydrated meat from chicken, beef, and lamb are used to make bouillon. Often, dehydrated vegetables, spices, and MSG are also added. Vegetable bouillon skips the animal proteins and just uses produce, which can include vegetables such as carrots, onion and celery.
Bouillon Cubes Uses
Bouillon cubes are used to add more umami and spice to certain foods, namely curry, soup, stew, rice and sauces like BBQ sauce. These cubes can also be dissolved in water to make broth. Some grate the cubes to create a rich powder that can be tossed with popcorn or sprinkled on food like salt. In fact, the powder that comes with a pack of instant ramen or in a noodle soup cup is basically a crushed bouillon cube.
What Are Bouillon Cubes? (15 Little Known Facts About This Popular Ingredient)
FAQ
Are bouillon cubes the same as chicken broth?
Absolutely! Knorr Bouillon is a powerhouse of flavor, making it an ideal substitute for broth. One small amount goes a long way when adding a depth of flavor that is both authentic and homestyle to your dishes.
What is a substitute for chicken bouillon cubes?
A great substitute for chicken bouillon cubes is chicken broth or stock. If you don’t have those on hand, you can also use vegetable broth or stock, or a combination of water and dry white wine, depending on the recipe and your dietary needs.
What is a chicken bouillon cube made of?
How do you make chicken bouillon? Chicken bouillon is made from dehydrated chicken stock, vegetables, fat, and salt. It also includes a variety of seasonings, such as turmeric, parsley, and coriander.
Is chicken base the same as chicken bouillon?
While both chicken base and chicken bouillon enhance flavor, they are not the same thing. Chicken base is a thick paste or gel made from cooked chicken, vegetables, and seasonings. It gives food a stronger, more flavorful taste.