Canned chicken broth takes up a great deal of space on pantry shelves, while homemade broth takes a considerable amount of work. Bouillon cubes take up a fraction of the time and space, providing instant flavor for soups, stews and gravies at a moment’s notice. These flavor cubes are made by concentrating and dehydrating stock, then pressing it into solid form. At room temperature, bouillon cubes are shelf-stable for up to two years, and require only boiling water to reconstitute for a hearty broth.
Fill a pot with water equal to the amount of broth called for by your recipe, or that you would like to prepare. For example, if your recipe calls for 4 cups of broth, measure 4 cups of water. Bring the water to a boil.
Place 1 bouillon cube into the pot for each cup of boiling water. For example, if your gravy calls for 4 cups of broth, drop 4 bouillon cubes into the water.
Whisk the broth until it is well incorporated and the cubes are thoroughly dissolved. Use the broth as directed in your recipe.