I prefer to use chicken base in lieu of bouillon, and the jar states that one teaspoon equals one bouillon cube or 8 oz broth. I still like to use the 14 oz cans of broth.
Chicken Stock:
Primarily made from whole chickens, veggies like carrots, onion and celery, and seasonings such as kosher salt, fresh ground black pepper and tons of fresh garlic, chicken stock is the base for so many recipes: Soups, stews, sauces and even casseroles. Although you can certainly purchase a good-quality chicken stock from the grocery store, making it homemade is much more cost effective and has a deeper, richer flavor than the canned varieties.
Chicken Bouillon:
Bouillon, whether chicken or beef, normally comes in cube form and is used to flavor soups and stews by dissolving them in boiling liquid. They can be extremely salty, however, so when purchasing chicken bouillon cubes, select low-sodium varieties. Basically, a bouillon cube is chicken or beef stock that has been dehydrated and shaped into a small cube form.
Chicken Base:
Having a deep and rich taste, chicken base is just a highly concentrated stock used for soups, stews, sauces and casseroles. You can find chicken base in powder or cube form, or you can make your own and have a supply on hand in your freezer. Unlike chicken stock, chicken base takes a lot longer to make, but the rich results more than make up for the long cooking time. To make a chicken base, start with the basic ingredients used to make a stock (whole chicken, onion, carrots, celery, garlic, water, salt and pepper) and let simmer for at least a few hours, until the liquid is reduced and the vegetables have dissolved into the rich sauce. You may want to strain before freezing or using.You can find chicken base in your grocery store. It is typically sold right next to the chicken bouillon cubes.
Chicken broth:
Many cooks and chefs use the words "stock" and "broth" interchangeably, and others tend to have their own definition, and the debate goes on. My conclusion: there is no real way to clear up this debate.
Unsurprisingly, it seems that most chefs and cooks fall into one of two camps: the one that uses the words interchangeably and the camp for which there is a distinct difference between broth and stock. And many want to agree to disagree?
Some definitions state that a "broth" is a finished product that can be served as is, while a stock is a component of a dish and is never served on its own. According to these definitions, the only difference between the two could be the addition of salt to make a broth out of a stock.
So What Is Broth and What Is Stock?
For the sake of clarity, I think that home cooks should understand the distinction, when one is made. Broth is made when vegetables and/or meats are simmered gently in water to extract all the flavors. Stock is made when vegetables and meaty bones are simmered gently in water to extract all the flavors. Simply put, if the mixture was not made with bones, it is not a stock.
Any of your thoughts are welcome.
Chicken Stock:
Primarily made from whole chickens, veggies like carrots, onion and celery, and seasonings such as kosher salt, fresh ground black pepper and tons of fresh garlic, chicken stock is the base for so many recipes: Soups, stews, sauces and even casseroles. Although you can certainly purchase a good-quality chicken stock from the grocery store, making it homemade is much more cost effective and has a deeper, richer flavor than the canned varieties.
Chicken Bouillon:
Bouillon, whether chicken or beef, normally comes in cube form and is used to flavor soups and stews by dissolving them in boiling liquid. They can be extremely salty, however, so when purchasing chicken bouillon cubes, select low-sodium varieties. Basically, a bouillon cube is chicken or beef stock that has been dehydrated and shaped into a small cube form.
Chicken Base:
Having a deep and rich taste, chicken base is just a highly concentrated stock used for soups, stews, sauces and casseroles. You can find chicken base in powder or cube form, or you can make your own and have a supply on hand in your freezer. Unlike chicken stock, chicken base takes a lot longer to make, but the rich results more than make up for the long cooking time. To make a chicken base, start with the basic ingredients used to make a stock (whole chicken, onion, carrots, celery, garlic, water, salt and pepper) and let simmer for at least a few hours, until the liquid is reduced and the vegetables have dissolved into the rich sauce. You may want to strain before freezing or using.You can find chicken base in your grocery store. It is typically sold right next to the chicken bouillon cubes.
Chicken broth:
Many cooks and chefs use the words "stock" and "broth" interchangeably, and others tend to have their own definition, and the debate goes on. My conclusion: there is no real way to clear up this debate.
Unsurprisingly, it seems that most chefs and cooks fall into one of two camps: the one that uses the words interchangeably and the camp for which there is a distinct difference between broth and stock. And many want to agree to disagree?
Some definitions state that a "broth" is a finished product that can be served as is, while a stock is a component of a dish and is never served on its own. According to these definitions, the only difference between the two could be the addition of salt to make a broth out of a stock.
So What Is Broth and What Is Stock?
For the sake of clarity, I think that home cooks should understand the distinction, when one is made. Broth is made when vegetables and/or meats are simmered gently in water to extract all the flavors. Stock is made when vegetables and meaty bones are simmered gently in water to extract all the flavors. Simply put, if the mixture was not made with bones, it is not a stock.
Any of your thoughts are welcome.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/cooking-tips/52896-differences-between-chicken-stock-broth-bouillon-base.html
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