Chicken bouillon cubes are small, dried blocks of concentrated chicken extract, salt, and seasonings that can be rehydrated for use in recipes. They are cheap, easy to store, and convenient to use, but some argue that they contain unhealthy ingredients and have an inferior flavor compared to homemade broth. They can be used in any recipe that calls for liquid chicken bouillon and are dissolved in boiling water before use. Homemade bouillon cubes can be made by simmering chicken bones, vegetables, and seasonings, skimming off the solid ingredients, and freezing the remaining liquid.
Chicken bouillon cubes, also sometimes called chicken bouillon cubes, are small blocks of dried, highly concentrated chicken bouillon that can be rehydrated for use in recipes that call for liquid bouillon. In addition to the chicken extract, the cubes usually also contain salt and various seasonings. Many cooks find bouillon cubes useful because they’re cheap, easy to store, and convenient to use. Detractors of the cubes argue that their flavor is far inferior to that of homemade broth and that they contain unhealthy ingredients. Those looking to make their own bouillon cubes can do so by simmering chicken bones in water for several hours, discarding the bones, and then reducing any remaining liquid until a thick consistency is achieved.
In general, chicken bouillon cubes can be used in any recipe that calls for liquid chicken bouillon. For example, they can be used as a soup base or added to mashed potatoes or rice for extra flavor. Normally, bouillon cubes are not incorporated directly into a dish, but are first combined with boiling water. The temperature of the water causes the cubes to dissolve, creating a liquid broth which is then ready to use.
As their name would suggest, one of the main ingredients in most chicken bouillon cubes is chicken extract, which is usually made by slowly simmering chicken bones to extract their marrow. This extract is usually combined with salt and some form of fat and, in some cases, plant extract, seasonings, and other assorted additives. The resulting mixture is dehydrated to a crumbly, solid state. At this stage, commercial stock cubes are usually cut into small squares or rectangles and wrapped in paper with protective foil.
There are many benefits to using chicken bouillon cubes instead of homemade or store-bought liquid ones. First off, cubes tend to be moderately to significantly cheaper than liquid stock. They also take up much less storage space than their liquid counterpart. Also, while cubes are generally not a time saver compared to store-bought liquid stock, they require much less preparation than homemade stock.
Many cooking experts argue, however, that the taste of chicken bouillon cubes can’t compare to that of a homemade broth. They also argue that the ingredients included in many commercial cubes make them much less healthy than liquid stock. For example, many cubes found in supermarkets contain high levels of sodium and also contain monosodium glutamate, a flavor enhancer that can cause mild allergy symptoms in some people.
Those concerned about the taste and healthiness of store-bought chicken bouillon cubes may want to try making their own cubes at home. Making homemade bouillon cubes usually begins with the same process used to make liquid bouillon. First, the chicken bones, vegetables and seasonings are simmered for several hours. Then, the solid ingredients are skimmed off and the remaining liquid is cooled, skimmed off, and heated until it freezes. This frozen liquid is hardened in the refrigerator and then cut into cubes which can be used immediately or stored in the freezer.
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