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Old 09-01-2019, 12:23 PM
 
Location: North Idaho
23,091 posts, read 29,437,018 times
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I don't know what the recipe is but I would be inclined to take my 10 cups of water and put in the neck, back, and fat of the chickens I intended to use and I'd add an onion and some sliced celery and a bit of parsley and I'd slow simmer that for a couple of hours with the lid on.



Then I would use that in my recipe instead of bouillon cubes. 10 bouillon cubes is an awful lot of salt.



10 cups of water, you will be using more than one chicken, right?
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Old 09-02-2019, 07:04 AM
 
Location: Raleigh, NC
3,571 posts, read 4,261,142 times
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Quote:
Originally Posted by saibot View Post
.it's actually called "Better than Bouillon."
Yes, that what my brain said to type, but my fingers had other ideas.
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Old 09-02-2019, 08:09 AM
 
14,475 posts, read 7,763,694 times
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Quote:
Originally Posted by don6170 View Post
Yes, that what my brain said to type, but my fingers had other ideas.

"More Than Gourmet" is an order of magnitude better than "Better Than Bullion". You can usually buy 16 oz tubs of it on Amazon.
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Old 09-02-2019, 01:08 PM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by George Chong View Post
Chicken bullion cubes typically have a lot of salt so be careful in using so many cubes.
I am the first to admit I am addicted to my salt and I still thought the same as you: just sounds like a lot. If it were me and I didn't make my own stock or broth I think I would opt for canned.
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Old 09-04-2019, 01:45 PM
 
Location: Upstate NY 🇺🇸
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Setting aside the "broth vs. bouillon" argument, ten cups of water with the stipulated amount of bouillon added is not going to be any saltier per serving than if you made two cups of it.
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Old 09-04-2019, 01:48 PM
 
6,920 posts, read 4,299,740 times
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Quote:
Originally Posted by Delahanty View Post
Setting aside the "broth vs. bouillon" argument, ten cups of water with the stipulated amount of bouillon added is not going to be any saltier per serving than if you made two cups of it.
Yes, it's not like one person is going to be eating ten cups of broth...is it? The amount of salt per serving will be the same whether you make two cups with two cubes, or ten cups with ten cubes.

Ten cups of water with only two or three bouillon cubes is going to be basically water.
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Old Yesterday, 04:24 AM
 
Location: SE Florida
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When I make something that calls for broth, that we can't make or buy, I use soup base. Lobster, shrimp, pork, mushroom and seafood are some of them.
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Old Today, 11:51 AM
 
Location: Fredericksburg, Va
5,214 posts, read 13,502,226 times
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Agree...just buy some broth....

If you want a bit of extra flavor, there are sodium free powdered packets (Herb Ox), green box...says "Sodium Free" for CHICKEN...haven't seen that in the Beef flavor.
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