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When to Dilute Bouillon or Stock Concentrate
The recipe is calling for 1/4-cup of liquid chicken stock. In the recipe world, no one ever refers to bouillon cubes or granules, concentrated stock, or stock base as simply "stock" or "broth." It is always to be diluted. Your question is a perfect opportunity to suggest making a real chicken stock (or beef stock) when you have the time, freezing it in ice cube trays, and storing the cubes in a thick freezer bag for use whenever a recipe calls for stock. Your food will taste better if you use a homemade stock. And finally, it is intriguing to us that a recipe for broccoli and beef wants chicken stock. We would use beef stock instead. |
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Related Articles:
Substituting Bouillon for Canned Stock Chicken Stock & Chicken Broth Variation |
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White-Wine Fish Stock Beef Stock Brown Beef Stock Recipe Chicken Stock Recipe Vegetable Stock |