Chicken broth VS chicken boullion?

[JohnU]

I generate lots of chicken broth to keep on hand but must purchase bullion cubes. Read a receipe today which mentioned both but was not certain if they were interchangable.

[Hopz]

Difficult to make cubes out of broth...
(sorry, it is April Fools Day)
Yes, I would interchange them easily. The cubes would also carry more salt, but it is easy to tell if you need it.

[BreezyCooking]

I try not to use bouillion cubes anymore because of the high salt content. Plus, I find that some brands have a slight "chemical" aftertaste.

As far as the difference, the cube is highly concentrated. If the recipe tells you to dissolve it in, say, a cup of water before using it in the recipe, I don't see why you couldn't use an equal amount of chicken broth. The end result just might need a little extra seasoning.

[Constance]

I don't like the boullion cubes...I think they taste nasty. I prefer a jarred chicken base product or canned broth instead, usually the latter. The quality of both of these products varies greatly. Of those available in my area, I prefer Swanson's (low fat). I can buy 8-packs at Sam's for a very reasonable price.
I do make a lot of my own, and freeze it in ziplocks for soups, but the canned is so convenient for other things.

[Michael in FtW]

Originally Posted by JohnU

I generate lots of chicken broth to keep on hand but must purchase bullion cubes. Read a receipe today which mentioned both but was not certain if they were interchangable.

Don't know what your recipe said where it mentioned both .... sometimes both are used in a recipe to fortify the flavor without increasing the liquid content which would require an additional long slow reduction (generally something like x amount of broth + x bullion cubes). If your recipe was an either/or - it should explain how to adjust to use one or the other.

Generally (read the package instructions for details) 1 bullion cube + 8 oz boiling water = 1 cup canned broth. So, in this case, yes they are interchangeable. You will just need to adjust the liquid content. For example, if a recipe calls for 3 bullion cubes and 6 cups of water - you could use 3 cups of broth and 3 cups of water.

I prefer using a paste base - but if I'm going to use bullion cubes I prefer the Herb-Ox low sodium, no MSG, variety.

[shannon in KS]

I can definitely taste the difference between cubes and broth. I use broth if I need a large amount, but I can't live without the granules. I sprinkle it on veggies and in sauces rather than use it as broth though.

[Andy M.]

I, too, have found the granules and cubes to be too salty and not true tasting.

I now use bases. A base, such as chicken or beef base, is a thick paste that is a highly concentrated stock. A teaspoon of base and 8 ounces of water make a cup of stock.

I sometimes use a bit if base to enhance the flavor of soups or stews.

[Claire]

I don't care for the cubes, but have a couple of brands I like for when I have none in the freezer. One is a paste, one is granular. Often when cooking something that needs salt, I'll use the powdered one instead of salt to give a sauce or soup a richer flavor.

[kitchenelf]

I have long since switched from cubes to bases - chicken base, vegetable base, beef base and finding others.

However - for that first meal after a week of the flu (high temperature, not eating, feels like you're walking on a trampoline when you finally get up, etc., etc.) I want those dried Lipton noodes in a box with that little clump of "stuff" that has to melt - there's just nothing better and that's about all the energy I have to get that cooked. Of course, I do have to add extra noodles!

[Claire]

Oh, Kitchen Elf, you're a person after my own heart. When I have a cold, nothing will do but a big cup (or ten) of Lipton's noodle soup. It has always annoyed me that they don't sell just the broth part. For me it is the ultimate comfort food.