how do you make chicken broth from bouillon cubes

How to Make Chicken Broth From Bouillon Cubes: Chicken broth can be used to make a lot of different foods, like soups, stews, sauces, rice dishes, and more. It adds great flavor and nutrition to many recipes. Instead of taking hours to make chicken broth from scratch with chicken bones, you can use bouillon cubes to make your own broth in just minutes.

Bouillon cubes are compressed, dehydrated blocks of chicken broth that can be stored at room temperature until ready to use They provide an easy shortcut to homemade broth, saving lots of time compared to simmering real chicken parts for stock. This article will explain everything you need to know about making simple, flavorful chicken broth using bouillon cubes

What Are Bouillon Cubes?Bouillon cubes, sometimes called stock cubes, are dehydrated, compressed broth formed into small squares or cubes. They contain chicken fat salt vegetables, spices, and chicken meat extract. Most bouillon cubes also have monosodium glutamate (MSG), yeast extract, and other flavor enhancers. When added to hot water, bouillon cubes dissolve and flavor the liquid.

Bouillon was originally a French word referring to a broth or soup. Bouillon cubes were commercially introduced in the early 20th century as a convenient substitute for homemade broths and stocks. Today, bouillon cubes can be found in the soup aisle of most grocery stores from brands like Knorr, Maggi, and Herb Ox. They come in chicken, beef and vegetable flavors.

Advantages of Bouillon Cubes:
– Convenience:
Bouillon cubes make it easy to make broth quickly, without having to cook and strain bones for a long time. Just cube + water = broth in minutes.

Cost – Bouillon is cheaper than boxed broths. Few cubes can make a lot of cups of broth for very little money.

Shelf stability – Bouillon cubes can be stored at room temperature for months or years without refrigeration.

Portion control – Cubes are pre-measured for consistency and ease of use.

Flavor – Bouillon cubes add rich, concentrated chicken flavor with the help of MSG and yeast extracts.

Bad Things About Bouillon Cubes:
– Sodium:
Bouillon cubes usually have a lot of sodium in them. One cube can contain 600-1000 mg sodium.

MSG – Most bouillon cubes contain MSG, which some people prefer to avoid.

Fat – Bouillon can be high in saturated fat from chicken skin concentrated during dehydration.

Artificial ingredients – Many bouillon cubes contain artificial colors, flavors and preservatives.

How To Make Chicken Broth With Bouillon Cubes
Making chicken broth from bouillon cubes is a very simple process requiring just a few ingredients.

Ingredients:

• Bouillon cubes
• Water
• Seasonings (optional)

Directions:

1. Bring water to a boil. Use 2 cups water per bouillon cube.
2. Add 1-2 bouillon cubes to the boiling water. More cubes = more concentrated broth.
3. Stir until bouillon cubes dissolve completely, about 1-2 minutes.
4. Add any extra desired seasonings like garlic powder, onion powder, parsley, etc.
5. Let broth simmer 5 minutes more to blend flavors.
6. Use broth immediately or let cool and refrigerate up to 5 days.

The general ratio is 1 bouillon cube per 2 cups of water. So if a recipe calls for 4 cups broth, use 2 cubes. The broth will be ready in just 10 minutes start to finish.

Tips for Making Bouillon Broth:

• Use less bouillon for less sodium. Start with 1 cube per 4 cups water.

• Break cubes in half or quarters to better control flavor.

• Add a bay leaf, peppercorns or other herbs for more complexity.

• For richer broth, melt a tsp of butter into the hot water before adding cubes.

• Substitute Better Than Bouillon paste for a lower sodium option.

• Try low-sodium or salt-free cubes to reduce the salt content.

Chicken Broth vs. Chicken Stock
Chicken broth and chicken stock are often used interchangeably in recipes, but they are slightly different:

Chicken Stock – Made by simmering chicken bones/parts to extract gelatin, minerals. Long cook time extracts more nutrients from bones. Usually unseasoned.

Chicken Broth – Made with chicken meat + bones/parts. Shorter cook time. Can be seasoned. More concentrated in flavor than stock.

Since bouillon cubes are highly concentrated and seasoned, the resulting liquid is considered a chicken broth. But bouillon broth can be used in any recipe calling for regular chicken stock. The main difference is homemade stock will have a richer mouthfeel and more gelatin content than broth from cubes.

Substitute Bouillon for Chicken Broth in Recipes
Bouillon cubes can be used in place of canned or boxed chicken broth in most recipes including:

• Soups – Add bouillon cubes directly to soup pot.

• Sauces – Whisk dissolved bouillon into pan sauces, gravies.

• Rice/grains – Use bouillon broth to cook rice, quinoa, etc.

• Vegetables – Steam or boil veggies in bouillon broth.

• Casseroles – Stir broth into casserole sauces and mixtures.

For every 1 cup of broth, substitute 2 tsp Better Than Bouillon paste OR 1 bouillon cube + 1 cup hot water. Reduce any added salt in the recipe since bouillon cubes are salty.

Recipe Ideas Using Bouillon Broth

• Chicken Noodle Soup – Whisk 2 cubes into boiling water, then add veggies and noodles.

• Chicken and Rice – Cook rice in broth made with 4 cubes. Shred chicken into rice.

• Risotto – Stir 2 cups bouillon broth into rice slowly as it cooks.

• Chicken Gravy – Whisk broth into pan drippings for flavorful gravy.

• Chicken and Veggies – Roast chicken thighs and vegetables tossed in broth.

• Lentil or Bean Soup – Sauté aromatics then add lentils/beans and bouillon broth.

Homemade vs. Bouillon Broth
While homemade chicken broth shines in long-simmered dishes where gelatin content is important, bouillon broth can work in a pinch. The trade-off for convenience is less nuanced flavor. Keep homemade broth in the freezer for ultimate quality, and bouillon on hand for speed. Bouillon also allows customizing sodium content which can be helpful. Both have their place in home cooking!