How to Use Broth Instead of Bouillon Cubes

Good broth is an essential part of making delicious soups and stews,

Bouillon cubes are great for adding flavor and richness to sauces, soups and other meals. Like broth, they can be made with beef, chicken, vegetables, mushrooms, or other ingredients. Bouillon cubes are a convenient addition to a pantry because they don't take up much space and have a long shelf life. However, some cooks prefer to use liquid broth in place of bouillon. Making broth is easy and inexpensive, and it is a perfect use for food scraps that would otherwise be thrown away. You can flavor the broth exactly as you wish and keep it healthy by using less salt, MSG and preservatives than bouillon. If you prefer, you can also buy broth in cans or aseptic boxes at any grocery store.

Things You'll Need

• Water
• Large pot
• Vegetable scraps
• Chicken or beef bones
• Salt
• Pepper
• Strainer

Instructions

Making Broth

1. Put your broth ingredients in a large pot with water. For vegetable broth, use raw vegetables and scraps like onion, celery, garlic, fresh parsley and carrot. Make chicken broth with chicken bones and skin, and beef broth with meaty bones. Vegetables are commonly added to meat broths as well.

2. 

   Add your favorite herbs to the broth.

   Bring the water to a boil, turn down the heat and let it simmer.

3. Season the broth to taste with salt and pepper while it simmers. You can add other herbs such as bay leaves, dried parsley and thyme if desired.

4. Allow the liquid to cook down significantly. The more patient you are, the richer your broth will be.

5. Remove the broth from heat and let it cool completely. Strain it thoroughly to remove all of the food debris.

6. Use your broth within a few days or store it for future use by freezing it in plastic zipper bags.

Recipe Substitution

1. 

   Broth can be used instead of water to make savory rice.

   Use one cup of broth per bouillon cube called for in your recipe. Reduce water in the recipe by the amount of broth you add.

2. Add your broth to the dish when the recipe calls for the bouillon cubes.

3. Follow your recipe to the end and enjoy your meal!

Tips & Warnings

• In addition to vegetables, beef and chicken, broth can also be made with mushrooms, seafood or other ingredients.

• Another alternative to using broth or bouillon is a concentrated food base. It requires less storage space than liquid broth but comes in a paste form so it isn't completely dried like bouillon.

• Be careful not to add too much salt to your broth. As the liquid cooks down, the salt will become concentrated. Add a little salt and taste it as you go. You can add more near the end of the cooking process if needed.

References

• North Dakota State University: Ingredient Substitutions
• Adirondack Daily Enterprise: Stock, broth or bouillon?