What is Broth?
Broth is a savory liquid made by simmering meat, bones, or vegetables in water. It forms the basis of many soups, stews, and sauces. Broth can be eaten alone, but it is most commonly used as an ingredient or cooking liquid.
There are several different types of broth:
- Beef broth – Made with beef bones
- Chicken broth – Made with chicken bones/carcasses
- Vegetable broth – Made with vegetables, aromatics, and herbs
Broth is prized for its rich, concentrated flavor. When bones and connective tissue simmer for hours, they release gelatin, minerals, and other nutrients that give broth its signature mouthfeel and savory depth of flavor. Well-made broth is delicious and nourishing.
What Are Bouillon Cubes?
Bouillon cubes (or granules) are highly concentrated, shelf-stable forms of broth. They are made by dehydrating broth to a paste consistency, then shaping it into small cubes. When added to hot water, bouillon cubes dissolve and release potent broth flavor.
Bouillon cubes contain broth concentrates, salt, MSG, vegetables, and sometimes yeast extract. Common types of bouillon cubes include:
- Chicken bouillon cubes
- Beef bouillon cubes
- Vegetable bouillon cubes
Pre-made bouillon is an ultra convenient way to add instant flavor to recipes. A few cubes can turn plain water into rich, savory broth in minutes. Bouillon cubes are popular for their portability, ease of use, and intense umami punch.
Benefits of Homemade Broth from Bouillon
Making broth from bouillon cubes has several advantages over store-bought broth:
- Control over sodium levels – Broth made from cubes can be high in sodium. When making it yourself, you control how much salt goes in.
- Cost savings – Homemade broth is much cheaper than canned or boxed. Bouillon cubes are very inexpensive.
- Customization – Tailor the broth to your taste by adding extras like aromatics, herbs, spices, or vegetables.
- Thick, rich texture – Broth made from cubes simmers longer, allowing more body and mouthfeel to develop.
- Convenience – Bouillon cubes mean you don’t have to track down bones and roast them for hours. Just drop in a cube!
With a simple bouillon cube, hot water, and a pot, you can create nourishing, inexpensive broth quickly and easily.
Choosing Bouillon Cubes
When selecting bouillon cubes for homemade broth, look for:
- Chicken, beef, or vegetable – Choose a flavor appropriate for your recipe. Chicken and beef work for most savory dishes.
- Low sodium – Seek lower sodium options to better control salt content. Read nutrition labels.
- Minimal additives – Some cubes have MSG, yeast extracts, etc. Opt for simpler ingredients.
- Reputable brand – Stick to recognize brands like Knorr, Better Than Bouillon, or Massel for quality and reliability.
Avoid cubes with hydrogenated oils, excessive sodium, artificial colors, and unnecessary thickeners like corn starch.
Broth vs Stock vs Bouillon
What’s the difference between broth, stock, and bouillon?
- Broth – Made from simmering bones/meat in water with aromatics. Tend to be light in color and body.
- Stock – Simmered bones/meat, but also extra connective tissue. Cooked longer to extract more gelatin, so richer mouthfeel.
- Bouillon – Dried stock, condensed down into cube/granule form. Reconstitutes into broth when dissolved in hot water.
So bouillon cubes are a dehydrated form of broth/stock that you reconstitute at home for convenience. The terms are sometimes used interchangeably.
How to Make Broth with Bouillon Cubes
Making broth with bouillon cubes is simple. Here’s a step-by-step guide:
- Choose your bouillon – Chicken, beef, or vegetable cubes based on desired flavor.
- Add water and bouillon to pot – Use a ratio of 8-10 cups water per bouillon cube. More cubes = more concentrated broth.
- Bring to a simmer – Heat on medium until small bubbles start to break the surface.
- Add extras (optional) – Throw in fresh herbs, garlic, onions, celery, carrots for extra flavor.
- Simmer 30-60 mins – Let it gently bubble away, skimming any foam that rises.
- Taste and season – Add salt, pepper, etc. to taste. Bouillon cubes are often very salty on their own.
- Strain – Pour through a mesh strainer to remove solids.
- Use or store – Allow to cool before refrigerating up to 5 days or freezing.
It’s that easy! In less than an hour you can have quarts of rich, homemade broth using convenient bouillon cubes.
Tips for Best Results
- Simmer gently – Avoid boiling to prevent bitter flavors.
- Skim foam – Impurities will rise to the top; skim for clearer broth.
- Use good water – Filtered water is ideal. Tap water works too.
- Season judiciously – Bouillon cubes tend to be very salty already.
- Refrigerate promptly – Let broth cool before storing to prevent bacterial growth.
- Cook in clean pot – Prevent off-flavors by using a clean, dedicated stock pot.
With a few minor tweaks, you can get restaurant-quality broth from humble bouillon cubes!
Ideas for Using Homemade Bouillon Broth
Homemade broth from bouillon cubes is endlessly versatile in the kitchen. Here are just a few ideas for how to use your broth:
- Sipping broth – Drink broth straight like tea for the health benefits.
- Risottos or pilafs – Use as the cooking liquid to infuse tons of flavor.
- Soups – Broth is the base of any great soup, stew, or chili.
- Braising liquid – Braise meats and veggies in your broth.
- Gravies and pan sauces – Deglaze a pan with broth for rich sauces.
- Congee or jook – Simmer rice in broth to make this comforting porridge.
- Cooking grains – Cook rice, quinoa, etc. in broth instead of water.
With homemade broth on hand, everyday cooking becomes more flavorful. You’ll find dozens of uses for your bouillon broth!
Flavored Broth Variations
Plain broth is endlessly useful in cooking. But for extra excitement, try these fun flavored twists:
- Mushroom broth – Add dried mushrooms or mushroom stems.
- French onion broth – Caramelize onions before adding to the pot.
- Coconut broth – Use coconut water instead of plain water.
- Tomato broth – Add a can of crushed tomatoes.
- Garlic broth – Simmer a head of roasted garlic in the broth.
- Ginger broth – Add sliced ginger root while simmering.
- Pho broth – Char ginger and onions for an authentic Vietnamese pho.
Endless combinations of vegetables, herbs, spices, chili pastes, etc. can be used to create unique broth flavors. Experiment and have fun with it!
Troubleshooting Homemade Bouillon Broth
Having issues with your homemade bouillon broth? Here are some common problems and how to fix them:
Broth tastes weak:
- Add more bouillon cubes next time for concentrated flavor.
- Simmer longer to extract more flavor from the cubes.
- Reduce broth after straining to intensify taste.
Broth tastes too salty:
- Use less cubes for a lower sodium broth.
- Add water to dilute saltiness.
- Balance with acid (lemon juice/vinegar) and sweetness (honey).
Broth is cloudy:
- Did not skim foam during simmering.
- Strained with cheesecloth instead of fine mesh.
- Pot and ingredients were not clean enough.
Broth tastes unpleasant:
- Ingredients were old or spoiled.
- Broth boiled instead of gently simmered.
- Fat was not fully removed after straining.
- Pot or ingredients introduced off-flavors.
Tweaking your technique is typically all that’s needed to improve homemade bouillon broth results. With a little practice, you’ll be an expert in no time!
Recipe: Simple Chicken Broth with Bouillon
Want to put your newfound knowledge to work? Here’s an easy recipe for basic chicken broth using bouillon cubes:
Ingredients
- 2 quarts water
- 2-3 chicken bouillon cubes
- 1 onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 5 peppercorns
- 1 bay leaf
- 1 tsp apple cider vinegar
Instructions
- Bring the water to a boil in a large pot. Reduce to a simmer.
- Add the bouillon cubes, onion, carrots, celery, peppercorns, and bay leaf. Stir to dissolve cubes.
- Simmer for 45 minutes, skimming any foam that rises.
- Add vinegar and simmer 5 more minutes.
- Strain through a fine mesh strainer. Season with salt and pepper if desired.
- Allow to cool before refrigerating up to 1 week or freezing.
Enjoy your fresh, homemade chicken broth! It’s perfect for soups, risottos, braises, and more.
Conclusion
Bouillon cubes provide an easy shortcut to homemade broth. With minimal time and effort, you can make quarts of rich, flavorful broth from convenient cubes.
Simmer bouillon with water and aromatics like herbs and vegetables to draw out its savory essence. Season the broth to taste. Then use your broth to cook grains, braise meats, make soups – the possibilities are endless!
With a basic grasp of broth making technique and some simple ingredients, anyone can turn humble bouillon cubes into liquid gold. Next time a recipe calls for broth, reach for the cubes rather than the can or carton. Your dishes will benefit immensely from the added flavor dimension of homemade broth.