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Don't substitute bouillon cubes for chicken stock in cooking, you won't like the results. Chicken stock is made by cooking roasted chicken bones, sometimes in broth, and reducing until there is a flavorful base which is often used for gravies, soup stock and the like. Bouillon cubes on the other hand are intensely salty and the chicken flavor in them is often artificially derived (and it tastes like it, too). There's really no comparison.

Use canned broth if you have to, or commercially produced stock, there are even some reduced soup bases you can buy at places like Smart and Final if you have to, but don't use bouillon instead. The taste is wrong, and its way too salty.

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14y ago

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