How to substitute for broth in a recipe. While broth is a common ingredient in many recipes from soups to sauces, there's ...

Beef and lamb bouillon cubes tend to have a deeper, slightly earthier flavor than chicken stock cubes, which have a cleaner, lighter taste. Seafood bouillon cubes meanwhile have a slightly fishy ...

Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want ...

Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold ...

This stock from chef Scott Clark of Dad’s Luncheonette in Half Moon Bay, Calif., gets its luscious body from chicken feet ... Freeze it in Souper Cube trays, and pop a cube into dishes where ...